Crunchy asparagus with salmon and avocado-egg salad with lemon butter.

Updated: 22.06.2022 – 15:12

We love asparagus
Lemon asparagus with smoked salmon and avocado egg salad

Quick to prepare and simply delicious: asparagus with smoked salmon and avocado in delicious lemon butter.

Photo: Shutterstock/ Karl Allgaeuer

Quick to prepare and simply delicious: asparagus with smoked salmon and avocado in delicious lemon butter.

Let’s get everything out of the asparagus season again and go full throttle! Here is another recipe with tasty sticks. Here goes!

Ingredients for 2-3 servings:

  • 1 bunch of white asparagus
  • 4 lemons
  • 1/3 stick of butter
  • 200 g of smoked salmon
  • 2 eggs
  • 1 avocado
  • 1 clove of garlic
  • 1 shallot
  • 1/3 stick of butter
  • 1 teaspoon of mustard
  • 1 teaspoon of honey
  • 1/2 bunch chives
  • 1/4 bunch parsley
  • salt and pepper

Approximately per serving:

  • 347 calories
  • 12 grams of fat
  • 13 grams of carbohydrates
  • 28 grams of protein

And it’s done like this:

  1. First, peel the asparagus and cut off the lower ends. Then cook as usual. To do this, add the first third of the butter to the water and grind it with the juice of two lemons and salt. Bring the water to a boil and cook the asparagus in it al dente as usual.
  2. In another pot, hard-boil two eggs for about eight minutes, then rinse. Grate the egg yolk finely and chop the egg white finely.
  3. Remove the skin from the avocado and cut it into cubes. In a small bowl, mix the avocado with the chopped egg whites and season with salt and pepper.
  4. Peel and finely chop the garlic and shallot. Melt the other third of the butter in a pan and fry the garlic and shallots in it. Add mustard and honey and season with lemon juice, lemon zest, salt and pepper.
  5. Chop the parsley and cut the chives into thin rolls.
  6. To serve, place the asparagus on a plate. Then place asparagus beans, avocado-egg salad and smoked salmon on top. Garnish with lemon butter, grated egg yolk and herbs at the end.

Even though the asparagus season is winding down, we still have great recipes for you. Until the last stalk is harvested. For that reason, today we’re showing you Lemon Asparagus with Avocado Egg Salad and Lemon Butter Dressing. It’s up to you to decide how much acid you like. We at the editorial office loved the combination of asparagus, lemon, salmon and avocado and couldn’t get enough of it.

But this year’s asparagus soups have always caused excitement. Here we’ve rounded up our highlights for you:

In addition to soups, we also have other asparagus dishes in stock. For example, our fried balsamic asparagus with cherry tomatoes and feta, our vegan paella with green asparagus or this delicious asparagus ravioli pan with airy Parmesan foam. And because we don’t want to send you into the kitchen without the know-how, here are some tips for preparing asparagus:

But soon the beautiful asparagus season will be over. Wouldn’t it be nice if you could stretch them a little more? For example, by freezing fresh asparagus. We have tested for you whether it is easy to do.

You can also find more ideas for asparagus on our theme pages.

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