Simple: Asparagus Spears with Salmon and Basil Sauce

A recipe of asparagus for gourmets:

1. rinse asparagus spears, remove peel and cut ends into small pieces.

Place asparagus peels and trimmings in a saucepan. Pour about 2 liters of water, add butter, 3 tsp salt and sugar. Bring to a boil, cover with a lid and simmer gently for 15 minutes.

Pour the asparagus peelings and trimmings into a sieve, reserving the cooking juices, measure out a quarter of a liter and put aside for the sauce.

3. rinse salmon fillet, dry and cut into 4 pieces. Sprinkle with lime juice. Season. Place side by side in a shallow dish brushed with oil. Drizzle with remaining oil. Cook in the heated oven (2nd rack from the bottom) for approx. 20 min.

Bring asparagus stock to a boil in a roasting pan. Place the asparagus spears in a sieve and cook for 15-20 minutes.

For the sauce, peel and finely dice shallots and sauté in hot butter. Add wine, asparagus stock and whipping cream, bring to a boil, thicken. Add basil, blend with a hand blender in the sauce. Season to taste. Serve with lemon potatoes.

Per unit: approx. 730 calories. 41 g egg white. 35 g fat. 48 g carbohydrates

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