Spring on your plate

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Spring on your plate

Pan-fried asparagus with salmon, spinach and an egg

Pan-fried asparagus with salmon, spinach and an egg

Spring season would not be imaginable without asparagus dishes. Our beloved Daleza variety is the one to go to when creating exciting spring meals. This easy and fresh recipe will not only bring spring flavors to awaken your taste buds, but it will also serve as a perfect meal to spoil your family or friends on Easter table.

Ingredients (for 4 people)

  • 24 asparagus
  • 4 salmon fillets of 150 grams
  • 1 kg spinach
  • 2 shallots
  • Pepper and salt
  • (herbal) olive oil
  • Chives
  • 1 cup of crème fraiche
  • 1 cup almond flakes
  • 2 eggs

How to prepare

Cook the asparagus until tender and then pan-fry it in olive oil until golden brown. Pan fry the salmon on the skin, add salt and pepper to taste. Let the chopped shallots fry in olive oil, add the spinach and part of the almond flakes, cook and season with salt and pepper, drain in a sieve. For the sauce, make a mixture of crème fraiche, chives, salt and little pepper. Prepare the plates with the asparagus first, put the spinach on top, then put the salmon, half an egg, add the sauce to taste and finish with a few almond flakes to garnish.

More information: Asperger Daleza

Watch the video how to make the Pan-fried asparagus.