Asparagus season is just around the corner! The classic version with ham and egg remains a favorite for many, but how about this twist: asparagus with fish! You’ll be amazed at how well the flavors go together. Serve it with a creamy sauce alongside pasta or bread.
Ingredients (serves 2):
• 250 g white asparagus
• 200 g smoked salmon
• 150 g (cocktail) shrimp
• 100 ml white wine
• 200 ml light cooking cream (or plant-based cream)
• 2 cloves garlic
• 1 onion
• 1 vegetable bouillon cube
• 2 tsp dill
• Pinch of pepper
• A few sprigs of fresh chives
• Splash of lemon juice
• 1–2 tbsp cornstarch (depending on how thick you want the sauce)
• 1 tbsp (lime) oil
Optional: your favorite pasta or bread
Preparation:
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Trim about 2 cm off the bottoms of the asparagus and peel them from top to bottom.
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Boil the asparagus with a pinch of salt and a splash of lemon juice, lid on the pot.
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After 5 minutes, turn off the heat and let the asparagus sit for 15 minutes with the lid still on.
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Sauté the onion and garlic in a wok pan.
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Cut the smoked salmon into pieces and add it to the pan along with the shrimp. Cook briefly.
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Pour in the white wine, then add the cream, dill, pepper, bouillon cube, chives, and lemon juice. Let it simmer over medium heat.
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Stir in the cornstarch to thicken the sauce, then reduce the heat. Allow everything to warm through well.
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When the asparagus is ready, plate it and serve with pasta or bread.
Enjoy your meal!
Nutritional values (per serving):
• 432 kcal
• 13 g carbohydrates
• 35 g protein
• 22 g fat
Recipe by: @fennashealthyfoodspecials