Creamy spring bowl with white asparagus, broad beans, salmon, and furikake crumbs
For this creamy spring bowl, we put white asparagus in the spotlight. They turn out to be a great match with broad beans (another lovely seasonal vegetable), salmon, and a crunchy topping with furikake. A quick meal, perfect for a weekday in spring.
Forgot what furikake was? Don't worry: we're talking about the Japanese seasoning with small pieces of seaweed and roasted sesame, often with dried fish pieces or seasonings like wasabi. In this spring bowl, it adds an extra touch of saltiness, which pairs very well with the salmon and asparagus. You can find it among the spice jars in the supermarket, although we find the Japanese tins or bottles from the Asian grocery store to be the tastiest of all.
White asparagus is only in season for such a short time: stock up as soon as you get the chance! Need inspiration? Check out all our recipes with white asparagus.
Creamy spring bowl with white asparagus, broad beans, salmon, and furikake
- Cook the white asparagus in lightly salted water for about 8 minutes until tender. Reserve a cup of the cooking water.
- Boil the broad beans briefly. Rinse with cold water and double-shell them to remove the skins.
- Fry the salmon fillets in olive oil over medium heat until golden brown and just cooked through. Season with salt.
- For the breadcrumbs, melt the butter in a pan and fry the bread until golden brown and crispy. Remove from the heat and mix in the furikake.
- For the sauce, gently bring the cream to a boil. Add Parmesan, mustard, lemon zest, and a splash of lemon juice. Stir until smooth. Add a splash of asparagus cooking liquid for extra flavor and a lighter texture. Season to taste with black pepper.
- Cut the asparagus into pieces and mix them with the sauce so that they are completely coated. Add the broad beans as well.
- Just before serving, mix the lettuce with dill, mint, tarragon, and red onion. Drizzle with olive oil, rice vinegar or lemon juice, and a pinch of salt, and toss gently.
- Divide the creamy asparagus and broad beans among bowls. Place the salmon on top. Divide the herb salad over that and finish with the warm furikake breadcrumbs.