Smoked salmon and asparagus with mustard dill vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Spears pencil-thin asparagus | |
| 12 | Thin slices smoked salmon | |
| 3 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Finely diced shallots |
| ¼ | cup | Fresh dill |
| ½ | cup | Olive oil |
Directions
SMOKED SALMON AND ASPARAGUS
MUSTARD DILL VINAIGRETTE
How to Prepare the Smoked Salmon and Asparagus: Trim the woody ends of the asparagus off so that all are approximately the same length. Blanch the asparagus in a pot of salted boiling water until just tender and bright green, approximately 3-4 minutes. Drain well.
How to Prepare the Vinaigrette: 1. Place the vinegar, mustard, shallots, and dill in a blender and blend until smooth.
2. Slowly add the oil, drop by drop at first, until it is emulsified.
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