Two Asparagus Spears with Orange Sauce and Smoked Salmon

A more wonderful asparagus recipe:

Remove the peel from the white asparagus spears and bundle them, then cut the ends into small pieces. For the green asparagus, cut only the ends. Cook in salted water with the juice of one lemon, sugar and a knob of butter for about

15 minutes. Add the green asparagus later, according to its thickness.

Boil the juice of the three oranges to 1/3, then add the whipped cream, stir, simmer briefly and then add the pieces of butter. Season to taste with salt and freshly ground pepper. Either add the salmon raw or place it on an ovenproof dish with white wine and place it in the oven at high heat.

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