Spring is here, at last spring is here!!
The sun has finally gotten around to warming up Stockholm, and it feels amazing! And with spring comes great new produce. One of these beautiful spring vegetables is asparagus!
Yesterday I made this really fantastic asparagus salad.
What better way to showcase this tasty green than this? Lightly cooked and a bed of delicious salad and crispy salmon to bring the taste forward.
You can use any type of vegetables in this, but this is what I used for 2 people:
10 sticks of asparagus
2 mini corn cobs
2 handfuls of spinach
4 leafs of romaine lettuce
1 handful of roughly chopped cucumber
1 spring onion
150 grams of salmon
Get a cast iron grill pan on a really high heat, and get your average frying pan on to a medium heat.
Season the salmon with salt and pepper and put in your pan. Sear for about 3-4 minutes per side. When cooked, set aside to cool for a minute or two.
While your salmon is cooking put your asparagus and corn in the hothothot pan. No need for oil at this point. What you want is to properly char them, this will bring out a really nice nutty flavour. Keep in the pan for 5-6 minutes, but move them around a lot to make sure they sear evenly.
Cut up your vegetables into bite sized pieces and get on to your plate.
When the asparagus is cooked drizzle olive oil on top and sprinkle with sea salt and pepper. Now get them on to your plate with the salad. Pull apart the salmon with your fingers and put on top of the rest of your ingredients.
And as usual, don’t wait to long… Just start eating right away!