Chicory boats with smoked salmon and asparagus

Preparation

• Separate the chicory into individual leaves.
• Cut the pointed peppers in small cubes.
• In a skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Leave aside.
• Then, add the capsicum cubes and cook for 5 minutes, after 3 minutes, add the parsley
• Leave it aside to cool down
• Spoon a little of pepper/capsicum mixture into each chicory leaf, and place some salmon and asparagus on top
• Bring to taste with salt and pepper and drizzle each boat with some lemon juice

Enjoy!