Summary

Ingredients

• 8 slices smoked salmon (approx. 300 g)
• 16 stalks asparagus, fresh from the field
• 200 ml hollandaise sauce
• 1 cup crème fraîche with herbs
• 1 teaspoon mustard
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 piece (s) butter
• water

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Instructions

1. Peel the asparagus and cook until al dente. I prepare the asparagus in the asparagus pot. Add about 3 cm of water, a pinch of salt, a pinch of sugar and a piece of butter to the water and cook for about 12 minutes (depending on the thickness of the sticks).
2. Mix the heated hollandaise sauce with the herb creme fraîche and mustard. Wrap 4 stalks of asparagus with two slices of salmon and place on a baking sheet lined with baking paper.
3. Pour the sauce over the salmon and asparagus ends and bake in a preheated oven at 200 ° C top heat (tray in the upper third) for 5 minutes. Serve hot.
4. The rest of the sauce is placed on a warmer on the table. There is also fresh baguette or hash browns.