Ensalada de espárragos verdes y blancos con salmón ahumado

Ingredientes

• 10 green asparagus spears
• 10 white asparagus spears
• Mixed salad leaves
• 1 avocado
• 10 cherry tomatoes
• 1/2 cucumber
• 2 spring onions
• 2 eggs
• 150 g smoked salmon
• Sprouts or microgreens to garnish (optional)
• For the dressing
• 1 heaped tbsp mayonnaise
• Olive oil
• Juice of 1/2 lemon
• Salt & pepper (fleur de sel de Camargue works beautifully here)

Preparación

1. 1

   1. Peel the white asparagus and cook them (with the tips above the water) for about 8 minutes until just tender. For the green asparagus, dry-fry them in a hot pan without any oil, turning occasionally, until they pick up a little colour. Cooking them without oil gives the asparagus a wonderfully nutty flavour.2. Dice the cucumber and avocado, halve the cherry tomatoes and slice the spring onions into thin rings. Toss the salad leaves with a little olive oil, then fold in the cucumber, tomatoes and avocado.3. Boil or poach the eggs so the yolks remain slightly soft. Whisk together the mayonnaise, a drizzle of olive oil, pepper, salt and lemon juice until you have a smooth, creamy dressing. Arrange the salad in a serving bowl, lay the asparagus on top, then drape over the torn pieces of salmon. Add the egg and sprouts, and finish with the dressing. Enjoy!