Nordic smørrebrød with asparagus and horseradish recipe
 Eaten widely in Nordic countries, smørrebrød is an open-faced sandwich. You can dress them up as much as you like, here with raw and cooked asparagus, horseradish cream and västerbottensost, a Swedish cheese. 150ml/¼ pint crème fraîche2 tbsp finely grated horseradish (adjust to taste)1 tsp fresh lemon juicesalt and white pepper 150ml/¼ pint crème fraîche 2 tbsp finely grated horseradish (adjust to taste) 1 tsp fresh lemon juice salt and white pepper vegetable oil, for frying2 shallots, thinly slicedpinch salt vegetable oil, for frying 2 shallots, thinly sliced pinch salt 8 white asparagus spears, peeled and woody ends trimmed8 green asparagus spears, woody ends trimmed4 slices Danish-style rye bread1 tbsp butter100g/3½oz västerbottensost cheese, gratedfresh dill, to garnishsalt and freshly ground black pepper 8 white asparagus spears, peeled and woody ends trimmed 8 green asparagus spears, woody ends trimmed 4 slices Danish-style rye bread 1 tbsp butter 100g/3½oz västerbottensost cheese, grated fresh dill, to garnish salt and freshly ground black pepper Method 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 crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown 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 sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish. 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 horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt. To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp. To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish. To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish.