Asparagus Roll with Salmon
1 serving
10 minutes
Asparagus roll with salmon is an exquisite combination of fresh vegetables and tender fish, inspired by Chinese culinary traditions. The asparagus is prepared to remain crunchy, highlighting the deep flavor of the salmon, which can be used in various forms—from lightly salted to raw, as in sushi. A thin strip of nori adds a light sea note to the dish, while drops of lemon juice refresh the taste, making it even brighter. Oyster sauce adds depth of flavor, turning a simple roll into a true gastronomic delight. This roll can be served as a light appetizer or used as a stylish addition to the main course.
1
Place the asparagus in boiling water and cook for 3 minutes. Then drain the hot water, fill with cold water, and put in the freezer for 5 minutes. This way, the asparagus will be crispy, tasty, and not wilted.
- Fresh asparagus: 6 pieces
2
Wrap 3 asparagus stalks in slices of salmon. Any type of salmon can be used: raw, lightly salted, or salted. I use raw salmon that is usually left over after making sushi.
- Salmon: 50 g
3
Cut a thin strip of nori with scissors and tie the roll in the middle.
- Dried nori seaweed: 1 piece
4
Slightly drizzle with lemon juice and serve with oyster sauce
- Lemon juice: to taste
- Oyster sauce: to taste
