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White Asparagus with Salmon in Lemon Sauce

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This delightful dish features tender white asparagus paired with juicy salmon, all brought together by a refreshing lemon sauce. Perfect for a spring evening, it’s simple yet elegant, making it a highlight of any meal.

Ingredients

Scale
  • 1 kg white asparagus
  • 600 grams salmon fillets (4 pieces of about 150 g each)
  • 600 grams potatoes
  • 1 organic lemon
  • 200 ml cream
  • 200 ml asparagus broth
  • 1 small onion
  • 40 grams butter
  • 30 grams flour
  • Salt
  • Pepper
  • Nutmeg
  • Fresh dill

Instructions

  1. Prepare the asparagus (10 minutes): Peel the white asparagus thoroughly and cut off the woody ends. Place it in a large pot with water and bring to a boil.
  2. Cook the asparagus (15 minutes): Add the asparagus to the boiling water and cook for about 15 minutes until tender but still firm. Test with a knife – the asparagus should be easily pierced.
  3. Cook the potatoes (20 minutes): While the asparagus is cooking, peel the potatoes and cut them into evenly sized pieces. Bring to a boil in a separate pot with salted water and cook for about 20 minutes until soft.
  4. Sear the salmon (5 minutes): In a pan, melt the butter over medium heat. Season the salmon fillets with salt and pepper and fry for about 4-5 minutes on each side until golden brown and cooked through.
  5. Sauté the onion (5 minutes): Finely chop the onion and sauté in the pan where the salmon was cooked for about 5 minutes until translucent, being careful not to let it brown.
  6. Prepare the sauce (10 minutes): Add the flour to the onions and briefly toast. Then add the asparagus broth and cream, stirring well. Season with salt, pepper, and nutmeg. Bring to a brief boil and then reduce the heat.
  7. Plate everything (5 minutes): Arrange the asparagus and potatoes on plates, place the salmon fillets on top, and drizzle the lemon sauce over. Garnish with fresh dill and serve.

Nutrition

Keywords: Be careful not to overcook the asparagus to avoid a mushy texture. You can substitute the cream with Greek yogurt for a lighter version. For additional flavor, consider using fresh tarragon or parsley instead of dill.

Find it online: https://tastelle.com/weiser-spargel-mit-lachs-in-zitronensauce/