Asparagus with salmon, burrata and basil vinaigrette

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15min

•

Easy

A cold dish of asparagus, smoked salmon and creamy burrata with a fresh vinaigrette from Basilicum ... La Vita é Bella!

A cold dish of asparagus, smoked salmon and creamy burrata with a fresh vinaigrette from Basilicum ... La Vita é Bella!
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Ingredients

What do you need?

Quantity: 4P

400 g asparagus
300 g smoked Norwegian salmon
300 G Burrata
1 handful of unpeeled almond nuts

Basil Vinaigrette
1 bone basil
250 ml of soft olive oil
70 ml white balsamic vinegar
Pepper and salt from the mill
1 Kl mustard

Toppings
2 handful of roasted smoked almonds unpeeled
Sixthe of 1Citroen
Basil leaves

400 g asparagus
300 g smoked Norwegian salmon
300 G Burrata
1 handful of unpeeled almond nuts

Basil Vinaigrette
1 bone basil
250 ml of soft olive oil
70 ml white balsamic vinegar
Pepper and salt from the mill
1 Kl mustard

Toppings
2 handful of roasted smoked almonds unpeeled
Sixthe of 1Citroen
Basil leaves
Preparation method

How do you make this?

Put a large pot of salted water to the boil. Cut from the asparagus one and a half centimeter from the ends and cook for 4 minutes, drain and refresh refreshed under cold water, drain well, pat them dry and place them on a large dish.

Keep a few basil leaves aside as a garnish and put the rest of the ingredients for the vinaigrette in a high measuring cup and mix with soup mixer, taste and season.

Divide the salmon into florets on the asparagus, pull the burrata into pieces and divide it next to it. Season the burrata with salt and pepper, finish with the almonds cut into slices, the basil leaves and finally the vinaigrette, just before you serve.

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