I invented this recipe the other day, while cooking for the first time these wild asparagus. They are a little bit bitter and go well with the salmon.
The Ingredients
– 2 salmon fillets
– a bunch of wild asparagus
– 100 mL of coconut milk / half a can
– 2 lemongrass leaves
– 1 garlic clove
The Recipe
- Place the salmon into aluminium foil, pour the coconut milk, salt and pepper, the lemongrass, and close it into a sort of igloo so the salmon is entirely inside the foil.
- Put it into the oven for about 15 /30 minutes depending your taste, at 180℃ (th 6/350F).
- Bake the asparagus with the crushed garlic and some olive oil in a pan, for about 10/15 minutes.
- Serve with potatoes, and additional fresh dill if you like it.
4 Comments
How cool is this? I’ve never even seen wild asparagus before. They look so much more delicate than the usual cultivated ones. So the taste is stronger and more bitter? How interesting!
This asparagus almost looks fake! So pretty!
Yes, the taste is quite different and strong, they indeed are very pretty! In French they are actually called “wild asparagus’s ends”…
really beautiful dish!!!