White asparagus with smoked salmon is a traditional Flemish cold starter or main; it all depends how many of these people are willing to have. When I visited Brugge (Bruges for the French speakers), just after 1 day I needed to escape from that heaven of chocolate, mussels and chips or French fries. It was so addictive… then the infamous white asparagus with smoked salmon came along! I was trapped again! The only way to put an end to all this gorgeous food was to leave Belgium. Once back, I couldn’t wait to find these white asparagus and when I did, it didn’t take long to enjoy such a succulent delicacy again.
- 8 white asparagus
- 200 g smoked salmon
- 500 ml double cream
- whole grain mustard
- lemon juice
- fresh parsley
- white pepper powder
- sea salt
METHOD Peel and remove the hard part from the end of the asparagus. Boil them in a large pot with salted water for 2 minutes. Remove from the hot water and submerge them in cold water.
In a bowl pour some double cream, add a teaspoon of wholegrain mustard, a splash of lemon juice, white pepper powder and a pinch of salt. Stir everything.
To serve, lay the asparagus on a plate, top the bottom part with a couple of slices of smoked salmon. Generously pour the cream all over the smoked salmon and part of the asparagus. Sprinkle with fresh chopped parsley.