Spring Salad of Asparagus Spears with Roasted Salmon

half an hour, simply asparagus from the head away from the peel, cut away woody. For the asparagus cooking stock: bring the ingredients for the asparagus stock to the boil in a saucepan, cook the asparagus for 5 minutes. Now still briefly in the stock pull. In this way the asparagus absorbs the flavor of the stock. Take out the asparagus spears, marinate with olive oil, salt, juice of one lemon, sugar and a little bit of balsamic vinegar.

For the bell pepper vinaigrette:

Finely dice both peppers as well as the onion. Season well with balsamic vinegar, pepper, salt vinegar and olive oil. Finally, mix in a tiny bit of chopped parsley.

Cut the salmon into 4 pieces on the spot, coat one side with a little mustard, then sprinkle with flour and breadcrumbs (also only on this side). Fry salmon on the “coated” side in fat until golden brown. Do not turn to other side in frying pan, but roast until nicely glazed.

Arrange marinated asparagus spears, salad dressing and roasted salmon decoratively on plate.

Drink:

White wine

Tip: Instead of clarified butter, you can also use butter in most cases.

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