Asparagus salad with strawberries, smoked trout and almonds

Asparagus salad with strawberries, smoked trout and almonds

  • Minutes: 30
  • Servings: 4

Ingredients

  • 1 kg green asparagus
  • Salt
  • 1 teaspoon sugar
  • 500 g strawberries
  • 100 g lettuce
  • 75 g rocket
  • ½ bunch of lemon balm
  • 2 teaspoon2 of grated lemon peel
  • 3 tablespoons raspberry vinegar
  • Pepper from the grinder
  • 5 tablespoons olive oil
  • 2 smoked trout fillets
  • 2 tablespoons chopped almonds

Instructions

  1. Wash the asparagus, peel only in the lower third, cut off the ends and cut into pieces. Simmer the asparagus in salted water with 1/2 teaspoons sugar for 8 - 10 minutes. Wash, clean and quarter the strawberries. Wash and clean the lettuce and rocket. Wash the lemon balm, pat dry, chop. Mix lemon zest, vinegar, salt, pepper, 1/2 teaspoon sugar, lemon balm and oil. Season to taste. Remove asparagus, drain and mix with the marinade.
  2. Divide fish fillets into bite size
  3. Mix strawberries and rocket with the asparagus. Serve garnished with smoked trout and almonds.