Name: Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: US
Ingredients: 10 ounces white asparagus, peeled; 1 tablespoon unsalted butter; 1 pinch granulated sugar; Sea salt to taste; 4 ounces smoked salmon, thinly sliced; 3 tablespoons extra virgin olive oil; 1 tablespoon freshly chopped Italian parsley; 1 ounce Parmigiano-Reggiano cheese; Freshly cracked black pepper to taste

Seafood

Spargel-Antipasti mit Lachs (White Asparagus and Smoked Salmon)

Jul 28, 2025
by Abbey Balistreri
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

15 mins
COOK TIME

25 mins
TOTAL TIME

40 mins
SERVING

2 People
VIEWS

0

Elevate your appetizer game with this elegant composition of delicate white asparagus, rich smoked salmon, fragrant herbs, and sharp Parmesan. A symphony of flavors and textures that will tantalize the palate.

Ingridients

Adjust Servings

10 ounces white asparagus, peeled

1 tablespoon unsalted butter

1 pinch granulated sugar

Sea salt to taste

4 ounces smoked salmon, thinly sliced

3 tablespoons extra virgin olive oil

1 tablespoon freshly chopped Italian parsley

1 ounce Parmigiano-Reggiano cheese

Freshly cracked black pepper to taste

Nutrition

Carbohydrate

7 g
Cholesterol

41 mg
Fiber

3 g
Protein

19 g
Saturated Fat

9 g
Sodium

783 mg
Sugar

3 g
Fat

33 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Asparagus: Using a vegetable peeler, carefully peel the white asparagus spears from just below the tip down to the base. Trim the tough, woody ends with a sharp knife. (5 minutes)

02

Step

Poach the Asparagus: Lay the asparagus spears in a large skillet. Add enough lightly salted water to barely cover them. Bring to a gentle simmer over medium heat. Add the butter and sugar. Cook until the asparagus is tender when pierced with a knife, approximately 15-25 minutes. Drain thoroughly.

03

Step

Infuse the Oil: While the asparagus cooks, gently warm the olive oil and chopped parsley in a small saucepan over very low heat. Allow the parsley to infuse the oil with its fragrance, about 5 minutes. Be careful not to burn the parsley.

04

Step

Assemble the Antipasti: Divide the thinly sliced smoked salmon evenly between two chilled serving plates. Arrange the poached white asparagus spears artfully over the salmon.

05

Step

Finish and Serve: Drizzle the fragrant parsley oil over the asparagus. Using a Microplane or vegetable peeler, grate or shave the Parmigiano-Reggiano over the top. Season with freshly cracked black pepper to taste. Serve immediately.

For an extra layer of flavor, try grilling the asparagus lightly after poaching. This imparts a smoky char that complements the salmon beautifully.
Use high-quality smoked salmon for the best flavor. Wild-caught salmon is preferable.
Fresh dill or chives can be used in place of parsley for a different herbal note.
A squeeze of fresh lemon juice just before serving brightens the flavors and adds a touch of acidity.

Abbey Balistreri

Written by

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