Preparation time: 15 minutes
Cooking time: 5 minutes
The best season for asparagus is from February through June.
This recipe calls for wild asparagus, known as "balai" or "broom" asparagus in France, but you could also use thin green cultivated asparagus. If possible, choose freshly-picked asparagus with firm stalks that break with a snap.
- Carefully wash the asparagus; portion into two bundles and cut off the bottom ends.
- Cook in 3 liters (12 cups) of boiling salted water for 4 to 5 minutes; the asparagus should still be firm. Stop the cooking by immersing the asparagus in ice water. Drain and set aside on paper towels.
- Gently combine the salmon roe with the goat cheese; season with salt and pepper.
- Arrange the asparagus in a fan on each plate, tips down.
- Using two spoons, form little quenelles from the cheese mixture and place atop the asparagus. Drizzle with vinaigrette, made by combining the olive oil, balsamic vinegar, salt and pepper.
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