6 people | 30 min.
What you need
FISH
- 6 bread slices ( sourdough loaf is recommended)
- 1 avocado
- 500 gr. asparagus
- 250gr. fresh salmon fillet
- sesame seeds
- lemon juice
- balsamic vinegar
- salt
- pepper
- extravirgin olive oil
- 1 gralic glove
MEAT
- 6 bread slices ( sourdough loaf is recommended)
- 6 slices (about 100 – 150gr.) of parma ham or a nice local dry cured ham
- 500 gr. asparagus
- 300 gr. ricotta cheese
- sesame seeds
- salt
- pepper
- extravirgin olive oil
- 1 garlic glove
How
FISH
Heat 1-2 tbsp of olive oil in a sauté pan over medium heat. Add a whole garlic glove and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Remove the asparagus and set aside.
Add the salmon to the same sauté pan (adding additional olive oil if necessary) and cook on medium heat, skin side down, for 2-3 minutes. Season the top side with salt and pepper. Flip the salmon and cook for another 1-2 minutes, or until barely cooked through.
Cut half avocado, squeeze in the lemon juice then mash with a fork. Season to taste with sea salt and black pepper.
Toast your bread and layer all the ingredients, drizzle over extravirgin olive oil and balsamic vinegar to finish.
MEAT
Heat 1-2 tbsp of olive oil in a sauté pan over medium heat. Add a whole garlic glove and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Remove the asparagus and set aside.
Toast your bread, start layering the ingredients with the ricotta cheese, then add ham and asparagus on top. Drizzle over extravirgin olive oil and sesame seeds to finish.
Vitamins Lady 