White asparagus with strawberries, salmon and orange sauce

Ingredients

• 1 kg white asparagus
• Salad
• 200 g salmon fillet (skinless)
• 250 g strawberries
• 1 egg yolk
• 8 tbsp olive oil
• 200 ml orange juice
• 2 tsp grated orange zest
• 1 tsp sherry vinegar
• pepper (ground)
• Orange zest (for garnish)

Instructions

1. 1.

   Wash the asparagus, peel thoroughly and trim the ends. Cook in boiling salted water for about 18 minutes.

2. 2.

   Slice the salmon fillet into thin pieces and arrange on two plates. Wash, clean and pat dry the strawberries.

3. 3.

   Whisk the egg yolk until creamy and gradually whisk in the olive oil. Stir in orange juice, zest and sherry vinegar. Season with salt and pepper.

4. 4.

   Drain the asparagus, let it drain, place on the plates and pour the orange sauce over it. Arrange the strawberries, halved or quartered, on top of the asparagus.