C'est la pleine saison des asperges vertes, profitez en ! Le vinaigre balsamique blanc ou rouge les dynamisent, le saumon les subliment.
Pour allier toutes ces saveurs, je vous propose de préparer des asperges vertes arrosées d'une vinaigrette au vinaigre balsamique blanc et une quenelle composée de saumon et de fromage de chèvre frais.
Pour 4 personnes, il vous faudra :
- 2 bottes d'asperges vertes
- 200g de chèvre frais (de type Petit Billy)
- 100g de saumon fumé
Pour la vinaigrette
- 3 cuillères à soupe de vinaigre balsamique blanc (ou rouge)
- 6 à 8 cuillères à soupe d'huile d'olive
sel, poivre blanc (ou noir)
Epluchez légèrement les asperges et faites les cuire 5 minutes dans une eau bouillante et salée. Elles doivent rester fermes.
Mixez le chèvre frais et le saumon fumé pour réaliser la crème de saumon.
Préparez la vinaigrette.
Dressez en plaçant les asperges, pointes vers le centre de l'assiette, à l'aide de 2 cuillères à soupe, réalisez une quenelle de crème de saumon que vous placez tout près des pointes d'asperges. Enfin, ajoutez la vinaigrette sur les asperges (éviter d'arroser les pointes).
le mariage des deux doit être agréable en bouche
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La douceur du saumon et l'amertume de l'asperge, le top !
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RépondreSupprimerCe plat semble délicieux et raffiné, parfait pour la saison des asperges vertes. L'association du vinaigre balsamique, du saumon et du chèvre frais doit apporter des saveurs exceptionnelles. Merci de partager cette recette, je suis impatient(e) de l'essayer.
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