Here is a summer dish as fast to prepare as delicious to taste: smoked salmon with white asparagus and boiled potatoes. You can prepare it as an appetizer before a fish dinner, or as a light second dish to serve on the hottest summer days, those days in which the desire to cook is zero, but the desire for something good is ever present!
We recommend using Nova white asparagus. First of all because they are selected from top quality standards and then because they are already cooked, ready to use and they will make your as fast to prepare as delicious!
Here’s how to cook it:
- Wash the potatoes and put them in a pot, covering them with cold water.
- Cook them for 30-35 minutes. They will be ready as soon as they can be easily pierced by a fork or a skewer.
- Drain and let them cool.
- Now peel the potatoes and cut them into small cubes.
- Season the potatoes with extra virgin olive oil, a pinch of salt, mint and some lemon-juice.
- Mix it well.
- Now arrange harmoniously the salmon slices on a serving dish
- Open the can of Nova asparagus and, after draining the asparagus, add them to the salmon.
- Season with a little sage and some lemon juice.
- Add the boiled potatoes.
The Chef’s signature
- I recommend you to put a string of chives in a pot with a little oil and a little water. In this way it will get softer and, once cooled, you will use it to tie the asparagus together, as shown in the picture.
- Boil 2 eggs.
- Cut the eggs to very small pieces (you can use a mixer) and use the mixture obtained as a garnish, dusting it on the asparagus.
Enjoy your meal!
Ravioli filled with asparagus in sage and butter: follow the recipe and discover how to prepare this tasty dish!
- Pour 300 gr of flour on a pastry board, then open three eggs in the and mix well with a fork.
- Knead the mixture with your hands until you get an elastic and homogeneous dough.
- Wrap and store the dough in the food-film.
- Now put a little flour in a bowl, the eggs yolk and the Asparagus Sauce – Salsiamo agli Asparagi.
- Knead this new mixture and add some flour until you get a soft and elastic dough.
- Take the dough wrapped in the film and roll it out with a rolling pin on the pastry board.
- Make a very thin sheet of pastry.
- Cut with a knife 2 long sheets the same size-10 cm wide.
- Now spread a large number of well-spaced little balls of the mixture obtained with Salsiamo right on the pastry-sheets.
- Overlap the sheets and press well around the filling, taking care not to break the pastry, so as to seal them with each other.
- Cut the ravioli with the pasta cutter and place them on a lightly floured and spaced tray, so that they do not stick.
- Now put the butter in a pan and let it melt over a very low heat.
- Add the sage leaves to the butter – previously they must be well washed and coarsely chopped.
- Amalgamate the ingredients and turn off the heat.
- In a saucepan boil plenty of water with 2 drops of oil and salt.
- One the water boiled, gently pour the ravioli inside and when they come back to the surface, take them with a slotted spoon.
- Place the ravioli in the pan with the sage butter, and let flavor a few moments.
- If necessary add a ladle of hot water (take it from the cooking water of the ravioli!), so that the sauce does not dry out too much.
- Finish cooking and plate your main course, if you want, adding some flakes of Parmigiano Reggiano, black pepper and some pistachios grain.
- Now serve your ravioli filled with asparagus.
Enjoy your meal!
