Asparagus Salad with Salmon

Peel the asparagus spears and cut away the woody end. Later, cut the spears into three on the spot pieces.

Heat half of the butter in a saucepan. Sauté the shallots in it and add the washed asparagus spears on top (important: the asparagus spears must be dripping wet). Top with the remaining butter form, season with salt and put the lemon slices on top. Cover the pot with a lid of the appropriate size, so that no steam can escape from the pot during cooking. Cook the asparagus on a low temperature for about 8-10 minutes.

Then carefully remove the asparagus with a skimmer, remove the lemon and keep warm. Cool the resulting broth slightly.

Add walnut kernels, balsamic vinegar, walnut oil, chervil and chives to the asparagus stock, stir well and season with salt, pepper and sugar. Marinate the still warm asparagus sections with the herb vinaigrette.

Salmon: Sear the salmon well on all sides in olive oil. Season with salt and pepper. Add the shallots and garlic and sauté briefly (until the salmon is cooked).

Remove the salmon from the frying pan. Add to the frying pan with the shallots as well as the garlic in the butter form. Once foamed, remove from the flame. Add the chives and thyme and season well with salt and freshly ground pepper.

Arrange the asparagus salad on plates, add the salmon and the asparagus.

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