Asparagus Salmon Ragout

Ingredients

• 1 kg white asparagus
• salt, pepper
• a pinch of sugar
• 2 tbsp butter
• 1 tbsp flour
• 200 ml milk
• some lemon juice
• 1 tbsp capers
• 150 g peas
• 2 tbsp crème fraîche
• 250 g Salmon fillet
• 1 tbsp oil
• 1 bunch dill

Instructions

1. 1.

   Peel the asparagus and trim the ends. Cut into pieces. Cook in 300 ml lightly salted water with a pinch of sugar for about 8-10 minutes. Drain the asparagus, reserving the cooking liquid.

2. 2.

   Heat butter in a pot, sauté flour until golden. Deglaze with milk and reserved asparagus water, stirring until it thickens. Season with salt, pepper, and lemon juice. Add capers and peas, simmer for 1‑2 minutes. Return the asparagus to the sauce and warm through. Finish with crème fraîche.