Gourmet asparagus

Ingredients for 4 servings:

• 2 kg asparagus
• salt and pepper
• nutmeg
• 1 pinch(s) of sugar
• 1 lemon(s)
• 220 g butter, cold
• 2 shallots
• 200 ml white wine
• 200 ml cream
• 400 g smoked salmon, sliced
• possibly herbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the asparagus, and trim off the woody ends. Heat plenty of lightly salted water with sugar in a saucepan. Rinse the lemon, halve it, and add it to the water with 20g of butter. Add the asparagus, bring to a boil, cook for 4-5 minutes, then simmer gently over low heat for 9-10 minutes. Peel the shallots, finely dice them, and bring to a boil in a saucepan with the wine and cream. Season the sauce with salt, pepper, and nutmeg, and simmer for 5-6 minutes over medium heat. Remove the asparagus, cut 8-10cm lengths from each spear, and set aside. Cut the remaining spears into 1-2cm pieces. Cut the remaining butter into small cubes and whisk vigorously into the cream sauce. Add the asparagus pieces and heat briefly again. Arrange the asparagus heads on warmed plates and cover with the sauce. Serve with the salmon. Garnish with herbs, if desired.