Mixed Asparagus with Salmon

Ingredients

• 1 kg white asparagus
• 1 kg green asparagus
• Salt
• 1 tsp Honey
• 600 g salmon fillet
• 2 tbsp olive oil
• Pepper
• 1 Organic Orange
• 0.5 tsp paprika flakes
• 2 tbsp white balsamic vinegar
• 2 hard‑boiled eggs
• chili strands

Instructions

1. 1.

   Trim the whole white asparagus, peel the lower third of the green asparagus and cut off woody ends. Place the skins and sections in a pot, cover with about 1 L water and bring to a boil. Simmer on low heat for about 10 minutes, then strain into another wide pot. Add 1 tsp salt and honey and bring back to a boil. Put the white asparagus in the broth and simmer for 10 minutes. Then add the green asparagus and cook together for another ~10 minutes.

2. 2.

   Meanwhile rinse the salmon under cold water, pat dry and cut into eight equal pieces. Place in a lightly oiled steaming basket, season with salt and pepper, and steam over hot water with the lid closed for about 6 minutes.

3. 3.

   Wash the orange hot, pat dry. Zest the peel and squeeze out the juice. Mix both with paprika flakes, vinegar, remaining oil and 3–4 tbsp asparagus broth, seasoning with salt and pepper.

4. 4.

   Peel the eggs and quarter them.

5. 5.

   Lift the asparagus from the broth with a slotted spoon and arrange on four plates. Place two pieces of salmon and two egg quarters on top and drizzle with dressing. Sprinkle chili strands and serve immediately.