Summary

Ingredients

• 24 stalks asparagus, (green)
• 600 g salmon fillet (s) (4 pieces a approx. 150 , skinless)
• 0.5 ½ bunch dill, (plucked)
• 6 peppercorns, (pink)
• 2 tablespoon olive oil
• 2 pinches salt
• 1 pinch (s) sugar

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Instructions

1. If necessary, peel the lower third of the asparagus.
2. Cook the asparagus with a pinch of sugar and salt for about six minutes, then drain.
3. Place a salmon fillet in the middle of the greaseproof paper, place six stalks of asparagus on top, sprinkle with the dill, season with salt and crushed pepper and drizzle with the olive oil.
4. Wrap the paper in such a way that closed packets are created (if necessary, fold the paper ends or tie them with kitchen thread)
5. Add about 5 cm of water to the pot and bring to the boil. Put the parcels in the steamer and steam for about 15 minutes.
6. Put the parcel on the plate and serve with or without paper, as desired.
7. Jacket potatoes or baguette slices are delicious with it.