Last year I presented to you two recipes here and here. But that was last year. Of course, I had to try something new this year. My choice for this year fell on Asparagus with lime-butter, capers and salmon tartar and White asparagus with poached egg and mustard-butter. Today, I present to you the recipe for Asparagus with lime-butter, capers and salmon tartare.
Ingredients
for 2 servings:
750
g asparagus
150
g smoked salmon
1-2
basil stems
chives
zest
from 1 lemon
1
lime
50
g butter
1
tbsp sugar
Olive
oil
2
tbsp capers, drained
sea
salt
pepper
provençal
herbs
Preparation:
Chop finely the salmon. Wash, dry and finely chop chives. Put salmon, chives, provençal herbs, lemon zest, pepper and some salt into a bowl and mix well. Cover with plastic wrap and give into the fridge.
Wash asparagus, dry it, cut the woody ends and peel. Bring a pot of salted water to a boil. Add a piece of butter (about 10 grams), a pinch of sugar and the asparagus and cook covered for 15 minutes until al dente. Drain the asparagus.
In the meantime, peel the lime so that the white skin is removed. Cut out lime fillets between the membranes, squeeze the juice from the remaining rest and collect it.
Heat some oil in a pan and briefly fry the capers in it. Caution is advised because it sprinkles! It is best to use a lid. Remove the capers and drain on kitchen paper.
Add 40 g of butter into the pan, melt and then sprinkle 1 tablespoon of sugar and caramelize it. Add asparagus and cook on low heat for 3-5 minutes. Add fillets and lime juice. Season with salt and pepper.
Arrange asparagus and salmon tatrare on plates and serve. Garnish with basil leaves.
This recipe tastes great, I can only recommend it. The difficulty grade is low, so you just have to dare! Good luck!
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