<p>This year we planted 20 asparagus roots, but we will have to wait for a couple of years, before starting to cut them, because their root system needs to grow bigger and stronger. So we try to buy them at the local market and enjoy as much as possible when they are in the season. The wild, thinner ones are best for a breakfast with an egg or in a creamy risotto, but the thick ones are perfect for a salad or a delicious asparagus soup. You can use any smoked fish or even serve with a pan fried fish of your own choosing for this salad, we choose smoked salmon, because for us it is just delicious. </p>
First prepare a vinaigrette for the asparagus salad. In a small bowl mix together the olive oil, freshly squeezed lemon juice and dion mustard. Season to taste with salt and pepper. Set aside until needed.
Wash the asparagus and cut the woody ends off. Peel with a speed peeler, so that you get think long slices. Transfer to a plate, season with the vinaigrette, add small slices of smoked salmon and serve.
You can use any smoked fish or even serve with a pan fried fish of your own choosing.