Asperges vertes sur une quenelle de crème de saumon

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).

13 commentaires:

  1. le mariage des deux doit être agréable en bouche

    bon WK

  2. La douceur du saumon et l'amertume de l'asperge, le top !

  3. Really very Yummy recipe but if I remake i would tweak it. I don't know if I didn't well observe/recognize the commands about including the egg but, it disappeared into the sauce. I don't forget having this in Mexico and it turned into more like scrambled eggs with tomatoes and cold. the general warmth, cheese, cilantro blend is notable though. i might suggest the use of spices if you want them. It turned into honestly quite a tasty recipe, although it lacked umph. still, the type of factor you may move on eating till you re complete. but, it became too bitter for my 8 12 months-old.

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