Asparagus with Salmon

Ingredients

• 450 g salmon fillet
• Salt
• white pepper
• 2 tbsp lemon juice
• 450 g white asparagus
• 350 g green asparagus
• 1 tsp sugar
• 1 tbsp Rapeseed Oil
• 400 g potatoes (cooked)
• 4 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Wash the salmon, pat dry, cut into about 4 cm cubes. Season with salt and pepper, drizzle with a few spritzes of lemon juice, then let sit briefly.

2. 2.

   Thoroughly peel the white asparagus, wash the green, remove woody ends from both, cut diagonally into 2-3 cm pieces. Simmer the white asparagus in plenty of salted water with sugar and remaining lemon juice for 7‑8 minutes; add the green asparagus after about 2 minutes. In a pan, brown the salmon cubes lightly on all sides in hot oil for about 3 minutes. Slice the pre‑cooked potatoes into wedges and warm them in 2 tbsp melted butter without browning, seasoning with salt and pepper. Brown the remaining butter in a pan, drain the asparagus, then toss briefly in the browned butter. Plate the asparagus with salmon cubes and potato wedges, garnish with parsley, and serve.