Salmon Fillet with Mascarpone Sauce and Green Asparagus

Ingredients

• 1 kg green asparagus
• Salt
• 1 tsp sugar
• 750 g salmon fillet
• 4 tomatoes
• 1 Shallot
• Pepper (freshly ground)
• 4 tbsp olive oil
• 100 ml dry white wine
• 200 g mascarpone
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the lower third of the asparagus and split the stalks lengthwise. Simmer in salted water with sugar for about 6 minutes.

2. 2.

   Wash the salmon, pat dry, and cut into four pieces. Boil the tomatoes briefly over heat, cool, peel, quarter, seed, and dice finely. Peel and finely chop the shallot.

3. 3.

   Season the salmon with salt and pepper and sear in 2 tbsp hot oil on all sides in a non‑stick pan for a short time. Remove and sauté the shallot in the same pan. Deglaze with wine, then stir in mascarpone and parsley. Add the tomatoes, warm them for 1–2 minutes, and season with salt and pepper.

4. 4.

   Sauté the asparagus in the remaining oil for 1–2 minutes until hot, season, and serve plated with the fish.