Nordic smørrebrød with asparagus and horseradish cream (Norwegian Vegetarian)

To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.

To make the shallots crispy, heat a little vegetable oil in a frying pan over medium heat. Add the sliced ​​shallots and sauté until golden and crispy.

Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.

To make the open-face sandwich, bring a large saucepan of salted water to a boil, then blanch half the asparagus (four white and four green) until crisp-tender, about 2 to 3 minutes.

Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer it to the ice water to stop the cooking. Finely slice the remaining asparagus lengthwise to serve raw.

Preheat grill until hot. Spread rye bread with butter and grill until golden and crispy.

To serve, arrange the grilled bread slices on serving plates. Place the raw and blanched asparagus on the bread. Drizzle with horseradish cream and then sprinkle grated cheese on top. Garnish with the crispy shallots and some fresh dill to finish.

foods：
150 ml fresh cream
2 tablespoons horseradish
1 teaspoon lemon juice
a pinch of salt
Pinch of pepper
A pinch of vegetable oil
2 shallots
a pinch of salt
8 white asparagus
8 asparagus
4 slices of rye bread
1 tablespoon butter
100 g västerbottensost cheese
Sprinkle dill
a pinch of salt
A pinch of black pepper