Preparing a recipe from a true Michelin star chef is sometimes easier than it seems. With few ingredients and some time you can make these at home. white asparagus with seaweed salt, grapes and Dani García smoked salmon. Sounds rich, right?
Video: Dani García asparagus recipe
Now that we are in the middle of the white asparagus season (from April to May), the renowned chef invites us to cook them in salt in the oven, and accompany them with a light and refreshing side dish: grapes, piparras, a few cubes of smoked salmon and a few sprigs of dill for color.
A healthy and seasonal recipe with which to surprise family and guests with very little effort. Because white asparagus is not only to be served preserved and accompanied by mayonnaise… Of course not!
Dani García recipe: white asparagus with seaweed salt, grapes and smoked salmon
for 4 people
- Eight fresh thick white asparagus spears
- 1 kilo of baking salt
- a box of seaweed
- Olive oil
- 800 grams of smoked salmon
- A handful of peppers
- a handful of grapes
Step by Step
Clean and peel the asparagus
Clean the asparagus and peel them to remove all the tough parts.
Bake the asparagus
In a baking dish, place half of the salt mixed with a teaspoon of oil and cover the bottom well. Put half of the seaweed rinsed in water on top of the salt, place the asparagus and cover with seaweed first, and then with salt. Bake for 25 minutes at 180 degrees.
wash the asparagus
Once they are ready, remove the asparagus from the salt and wash them with cold water.
Wash and cut the grapes and piparras
Cut the grapes into thin slices and remove the seeds. Put them on the asparagus along with the peppers and a few sprigs of dill.
Add the salmon
Add the salmon cut into small squares on top of the asparagus… And enjoy!