Asparagus Spears with Lemongrass, Soy Butter and Wasabi Salmon

1. toast kaffir lime leaves in the butter for 3-4 min. over medium heat until golden brown, set aside and pull.

Remove skin from asparagus spears and perhaps chop woody ends into small pieces. Tap lemongrass with a hammer until almost fibrous, boil with 1-2 l salted water and make 5 min. with lid closed.

2. preheat the oven to 200 °C. Line a baking tray with parchment paper. Pull out any bones from the salmon with tweezers. Once cooled, rinse and dry the fillets, place them on the baking tray and brush the surface with wasabi.

3. asparagus spears in the lemongrass water form and make closed about 7-8 min. At the same time, cook the salmon fillets in the oven on the middle rack for 7-8 mins.

4. sprinkle salmon with the seaweed and coarsely ground sea salt.

Drain asparagus spears well and arrange on plates. Stir soy sauce into butter, drizzle over asparagus spears and serve with salmon.

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