Summary

Ingredients

• 1 kg asparagus
• 250 g salmon (wild salmon)
• 1 bunch spring onion (s)
• 1 garlic clove (s), possibly more
• 50 g butter
• 1 cup cream
• 1 glass white wine or sparkling wine, dry
• 1 lemon (s), add the juice from it
• 1 tablespoon sugar
• 1 teaspoon sea salt
• pepper
• Herbs
• some cherry tomato (s)

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Instructions

1. Peel the asparagus, cut into approx. 5 cm sections, keep the asparagus tips ready. Cut the cleaned spring onions into thin rings and finely chop the garlic. Cut the salmon into strips and marinate with lemon juice.
2. First sweat the onions with the sugar and garlic in butter (the caramelization gives everything a nice color), then carefully fry the asparagus sections while still hot, stirring again and again. After a few minutes add the asparagus tips and tomatoes and fry them briefly, then also the salmon.
3. Deglaze everything with cream and wine, season with salt, simmer for a few more minutes (the asparagus should still be firm to the bite) and season with the herbs and pepper.