Salad of Green Asparagus and Smoked Salmon

Cut off the woody ends of the asparagus (about 3 cm). In a large pot, bring water to a boil. Season with salt and a pinch of sugar and cook the asparagus in it for a few minutes until firm to the bite (but not too soft). Remove and rinse with ice cold water. Cut off the asparagus tips for the garnish and set aside, cut the rest into pieces of about 1 cm. For the marinade, mix yogurt with honey, apple cider vinegar and chopped dill. Season with salt and pepper and mix in the asparagus pieces. Arrange the asparagus salad on plates and place the smoked salmon on top. Marinate the Vogerlsalat with balsamic vinegar, olive oil, salt and pepper and place it decoratively on top or all around. Garnish with the sargel tips.

Preparation Tip:

If you have a little more time for cooking, then of course the thick solo asparagus in this combination tastes quite delicious!

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