Asparagus with Salmon Fillet and Watercress Sauce

Ingredients

• 1 lemon
• 1 kg white asparagus
• Salt
• 30 g watercress (1 handful)
• 500 g salmon fillets (4 pieces)
• 1 tbsp Olive Oil
• Pepper
• 150 g crème fraîche

Instructions

1. 1.

   Squeeze the lemon. Wash, peel and trim the woody ends of the asparagus. Bundle the asparagus with kitchen twine and cook in boiling salted water with 1 tbsp lemon juice for about 20 minutes. Remove and drain well.

2. 2.

   Meanwhile, wash the watercress; set aside a few leaves for garnish and chop the rest.

3. 3.

   Rinse the salmon fillets under cold water and pat dry. Drizzle with lemon juice, season with salt and pepper. Heat oil in a pan. Cook the salmon over low heat for 3 minutes on each side.

4. 4.

   Blend the chopped watercress with crème fraîche, about 100 ml asparagus broth, salt and pepper, then season with 1–2 tbsp lemon juice.

5. 5.

   Arrange the asparagus and salmon fillets on plates. Pour the watercress sauce over them and scatter the remaining watercress leaves on top.