Orange Tarragon Asparagus

Ingredients

• 1.2 kg white asparagus
• 2 shallots
• 2 small organic oranges
• 4 stalks tarragon
• 400 g very small potatoes (e.g., triplets)
• Salt
• 30 g yogurt butter
• 150 ml white wine (or classic vegetable broth)
• 100 ml classic vegetable broth
• 1 tsp Honey
• Pepper
• 720 g salmon fillet (with skin, 4 fillets)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash, peel, and trim the woody ends of the asparagus.

2. 2.

   Peel and finely dice the shallots. Rinse the oranges hot, dry grate them, and slice into rounds. Wash and shake off the tarragon stalks.

3. 3.

   Brush the potatoes under running water, then boil in salted water for 20–25 minutes.

4. 4.

   Meanwhile, heat butter in a roasting pan. Sauté the shallots until translucent. Add wine and broth.

5. 5.

   Place asparagus spears in the pan. Season with honey, salt, and pepper. Distribute orange slices and tarragon stalks over the asparagus. Bring to a boil, then cover and simmer on low heat for 12–14 minutes until al dente.

6. 6.

   Wash the salmon fillets, pat dry with paper towels, and lightly brush both sides with oil.

7. 7.

   Heat a grill pan or turn on the oven grill. Grill the salmon in the pan or under the oven grill for 3–4 minutes. Season with salt and pepper.

8. 8.

   Drain the potatoes and halve them.

9. 9.

   Lift the asparagus from the broth and arrange on plates with orange slices and salmon. Drizzle with some of the pan liquid, strain the remaining liquid, and serve alongside the potatoes.