Cook with Levin
Ingredients for 4 people:
10 white asparagus
6 green asparagus
150 ml buttermilk
1 bunch fresh cress
salt & pepper
Cress, or small spring salads, sprouts or plucked lettuces.
Tip: We prick 'Ziggori' (which is the green of the dandelion) from our garden.
Smoked trout fillets:
200 g smoked trout (or other fish from the region).
We smoke our brown trout ourselves over the smoker; however, you can already buy them at the fish market. Alternatively, you can poach the trout in a herb stock.
Peel the asparagus, then grate over a slicer or peel into thin strips with an asparagus peeler.
For the buttermilk dressing, season the buttermilk with olive oil, salt and pepper. If you like, you can also add fresh herbs.
Now marinate the asparagus salad with the dressing and arrange.
On top we put the spring greens and fresh cress. The whole thing is now finished with the trout, which we pluck a little small.
...and don't forget the wine, Teresa says: 'pour yourself something juicy and fresh, maybe an Eisacktaler Sylvaner or a Pinot Blanc from the south of South Tyrol?'