 ASPARAGUS SALAD, MARINATED SALMON AND FENNEL (serves 4) Thaw 100 g of salmon marinated with mild spices and 300 g of tomatoes to the Neapolitan. Cook 300 g asparagus Green 5 minutes in boiling salted water. Cool and drain. Cook 250g of fennel hearts 10 min in boiling water salt, refresh and re-cut them into strips. Prepare a vinaigrette by mixing 4 tablespoons. tablespoons of olive oil with 2 of raspberry vinegar, 2 of mixed herbs to salads, salt and pepper. Remove 1 / 3 of the stem of asparagus. mix Gently vegetables, season and drop the minced salmon on top. |