Asparagus with Salmon and Lemon Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- 450 g potato (s), small
- 400 g salmon fillet (s), frozen
- 1 lemon (s)
- 150 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cook it in salted water. Peel the potatoes and cook them in salted water. Rasp off the peel of the lemon and squeeze out the juice.
- Thaw the salmon fillets, cut them into not too small cubes and let them steep in slightly boiling salted water for about 3 minutes.
- Heat the butter in a saucepan. Add the lemon juice and let it froth. Season to taste with salt and pepper.
- Spread the potatoes on the plates, add the asparagus, put the salmon cubes on the asparagus, pour the lemon butter over everything and garnish with the lemon rasps.
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