Summary

Ingredients

• 5 stalks asparagus, white
• 5 stalks asparagus, green
• 1 medium zucchini
• 150 g cherry tomato (s)
• 150 g oat cream cheese
• 2 port. Salmon fillet (s)
• salt and pepper
• sugar

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Instructions

1. Peel the white asparagus completely, only the lower third of the green asparagus. Third, cook both varieties in a saucepan with salt and a little sugar (should still be very firm to the bite). Meanwhile, fry the salmon in the pan. Wash the zucchini and cut into half slices. Wash the cherry tomatoes and cut in half.
2. Drain the asparagus. Take the salmon out of the pan and add the asparagus. Also add the zucchini and cherry tomatoes. Fry everything and season with a little salt and pepper.
3. Either pull the salmon into pieces and mix in or - depending on your taste - later serve whole on the vegetables. Crumble the goat cream cheese, add to the vegetables in the pan and allow to melt.
4. Arrange on plates and serve immediately.
5. A baked potato with herb quark goes well with it.