Ingredients
- 1 cup Bluebird Rye Berries
- 2 pounds fresh asparagus rinsed and tough ends removed
- 1 tablespoons olive oil
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 cup chives minced
- 1 tablespoon capers chopped
- 1/2 teaspoon caraway seeds coursely ground in mortar and pestle or substitute fresh dill
- 1 teaspoon cider vinegar
- 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces
- kosher or sea salt
Instructions
- In a medium saucepan combine rye berries, a pinch of salt and 4 Cups of water.
- Cover, bring to a boil, then reduce heat and simmer for 25 – 30 minutes. Turn off the heat and leave berries in the warm water until ready to toss the salad.
- Preheat the oven to 425 degrees.
- Chop asparagus into roughly 1 inch pieces and place on a large rimmed baking sheet. Toss with olive oil and ¼ teaspoon salt. Roast in the oven for 10-12 minutes until some edges start to brown a bit.
- In a medium salad bowl mix the sour cream, Dijon, chives, capers, caraway and cider vinegar.
- Drain the rye berries and add the warm berries to the bowl with the dressing.
- Add the warm asparagus and salmon and toss to combine. Serve warm or at room temperature, or refrigerate for up to 3 days and serve cold. Garnish with additional sour cream and chives or dill.
- Kosher or sea salt to taste