This is a fantastic starter.

Serves 6

INGREDIENTS :
30 spears medium or fine asparagus

6 Chicory trimmed

200ml crème fraîche

1 tbsp lemon juice

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

400g (12 slices) finely sliced smoked salmon

1 small bunch of chives, roughly snipped

DIRECTIONS :

Wash and trim the asparagus. Drop into a pan of boiling, salted water and cook for 3-5 minutes {depending on the thickness }

Drain and spread out to cool on plates lined with kitchen paper.

Separate the chicory leaves. Put in a large bowl with the cool asparagus spears.

Whisk the crème fraîche in a small bowl with 2 tbsp of cold water.

When you are ready to serve, drizzle the endive and asparagus with the lemon juice and olive oil.

Toss well, lightly season, then mix again. Divide between six plates.

Place the smoked salmon slices, drizzle over the crème fraîche and scatter with chives.

Serve immediately.