Incredibly, it is May 11 and I have not yet talked about asparagus. Maybe the wedding dress is to blame. A trip toLondon, a whole day inAmsterdam’s Nine Streets with two women to help me look, numerous nights and one order online, and still I do not have a wedding outfit. I have a maybe-dress, but it needs a little something extra. In my mom’s opinion: a color change, because the dress isn’t white and that just ain’t right. Always the caring daughter, I have shopped-shopped-shopped for white, and am now eagerly anticipating another delivery. Could this be the dress I become a Mrs. in?
On the other hand, I may have a conventional eating streak to blame for the lack of asparagus talk. It’s been all ham, butter and eggs around here. Until last Sunday, that is, when we came back from our epic eating adventure in the northern lands. I wanted something with lots of vegetables and the asparagus were on sale. Bingo.
The thought of serving them with melted butter fat didn’t appeal, but lucky for me there were smoked salmon and sour cream in the fridge and fresh herbs on the balcony. A little lighter and brighter than the traditional Dutch take on asparagus, these combined into a surprisingly delicious meal. The slightly bitter vegetal snap of the asparagus is tamed by the salty lusciousness of the fish, and both are brightened by the tang of the sour cream and the clean taste of fresh herbs.
Dare I say it was an even more delicious meal than asparagus with ham and butter?
Asparagus with smoked salmon
- 1 kg white asparagus
- 150 gr smoked salmon, sliced
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 2 tbsp chopped fresh herbs (mint and dill were a good combination, but I think anything leafy and green will work)
- 3 eggs, boiled to your liking
Prepare asparagus like so. Mix together sour cream, mayonnaise and herbs.
Put asparagus on two plates, spread over some of the sauce, pile the salmon on the side and add halved eggs. Eat. Be merry.