Summary

Ingredients

• 1 kg asparagus, white
• 3 shallot (s)
• 50 g wild arlic
• 3 tablespoon butter
• 150 ml white wine, dry
• 150 ml vegetable stock
• 200 g whipped cream
• Salt, pepper, sugar
• 1 can saffron, ground
• 4 salmon fillet (s)
• 0.5 ½ lemon (s), the juice and the grated zest it
• 2 tablespoon clarified butter

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Instructions

1. Peel the asparagus, cut off the woody ends. Cut the sticks diagonally into pieces. Peel and finely dice the shallots. Cut the wild garlic into strips.
2. Heat 1 tablespoon of butter in a saucepan, fry the shallots in it until translucent, deglaze with 75 ml of wine and 150 ml of stock and simmer for 10 minutes without a lid. Then add the cream and wild garlic and simmer for another 2 minutes. Then puree the sauce. It works best in a blender. Season the sauce with salt and pepper.
3. In the meantime, heat the remaining butter in a high pan, sauté the asparagus in it, season with salt and sugar and pour in the remaining wine. Cover and steam the asparagus for about 10 minutes over low heat, then add the saffron to the asparagus.
4. In the meantime, season the salmon with lemon juice, salt and pepper. Fry in clarified butter over medium heat for about 3 - 4 minutes on each side. Serve with the asparagus and wild garlic sauce.
5. It goes well with ribbon noodles, rice or boiled potatoes