Green Asparagus with Smoked Salmon on Chervil-Yogurt Cream (Michael, Paris)

Yay (!!) it’s asparagus season! This weekend, with another Saturday of closed restaurants in France, I wanted to bring something seasonal to the table I imagine the chef of the bistro of the block could have proposed.Here’s the result. I hope you enjoy!


Cold Appetizer for 2 people: 

  • 12 green washed asperges 
  • 100g of smoked salmon (thick slices)
  • 1 tomato,
  • slicedhalf a red onion,
  • sliced1 bouquet of chervil 
  • 100g Greek yogurt (10% fat)
  • Juice of half a lemon
  • 1-2 garlic cloves
  • Olive oil
  • Tabasco
  • Salt & Pepper 


Steam asparagus until “al denté” and cool them promptly in ice water to keep the green color.Cut off about 1/4 off the lower part of the asparagus  and put them into a mixer with the chervil, yogurt, lemon juice, garlic, some olive oil and some Tabasco and mix until smooth. Season with salt and pepper, and more Tabasco if you like it spicy. Pour the obtained cream in equal portions into 2 deep plates.Place 6 asperges per plate and 50g of salmon on the cream.Sprinkle red onions and tomatoes over both plate. Add a dash of olive oil and lemon juice on top. Voilà, that’s all.Bon appétit!

Posted by: Michael / Creative Director / Paris, France

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