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White Asparagus and Gravlax Smoked Salmon with Bechamel Sauce Recipe

Liliana Knigin
  |   January 14, 2019   |  
We meant this recipe as a side dish, but one taste of this sumptuous asparagus and creamy straciatella cheese dish, given extra tastiness with dill-rubbed smoked salmon, and you'll be hard pressed to want to eat anything else.

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Yield: 4 servings

White Asparagus and Gravlax Smoked Salmon with Bechamel Sauce Recipe


  1. Bring a pot of water with 1 teaspoon of salt to a boil. Add the asparagus and cook for 5 minutes. Remove the asparagus and place into a dish of ice water.
  2. Melt the butter in a sauce pot on medium high heat. Whisk into the melted butter the corn starch until fully incorporated, making a rue. Then add the milk and continue whisking at high heat until the milk begins to boil and thicken. Remove from the heat and add salt and pepper to taste.
  3. Plate the asparagus and wrap the Gravadlax salmon around the bottom half of the asparagus. Pour the Bechamel over the middle 3rd of the asparagus, leaving the tops of the asparagus showing. Then pour the Stracciatella cheese over the bechamel.
  4. Garnish with some micro greens and sliced baby heirloom tomatoes.

This recipe is found in:
Recipes by Ingredient: Smoked Salmon Recipes
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Easter Recipes, Labor Day and 4th of July Recipes, Thanksgiving Recipes, Holiday Recipes, Valentine's Day Recipes
Recipes by Cuisine: French Recipes
Recipes by Season: Spring and Summer Recipes, Winter Recipes

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