Asparagus with Smoked Salmon From the Steamer

For the asparagus with smoked salmon, peel the asparagus, cut into 3 cm long pieces and place in 2 perforated cooking containers.

Cook the white asparagus (at 100°C for 2 minutes).

Put the green asparagus in the steamer. Cook both types together. (at 100°C 7 minutes)

Mix olive oil and lemon juice together. Cut chives into rolls and add. Season with salt and pepper. Let the cooked asparagus soak in it.

Mix cream cheese with cream and season with salt and cayenne pepper. Spread out the smoked salmon, spread the cream cheese in the middle and smooth it out. Roll up the smoked salmon. Then cut rolls into slices.

Wash and dry the lollo rosso. Place on a serving platter. Place marinated asparagus and salmon rolls on top. Toast is recommended as a garnish.

Preparation Tip:

Asparagus is excellent for freezing. So you can prepare and enjoy this healthy vegetable all year round.

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