Fried asparagus with wild salmon

Ingredients for 4 servings:

• 1 kg asparagus
• 250 g salmon (wild salmon)
• 1 bunch of spring onions
• 1 garlic clove(s), possibly more
• 50 g butter
• 1 cup of cream
• 1 jar white wine or sparkling wine, dry
• 1 lemon(s), the juice
• 1 tbsp sugar
• 1 tsp sea salt
• pepper
• Herbs
• some cherry tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The ragout goes particularly well with boiled potatoes or tagliatelle

Peel the asparagus and cut it into approximately 5 cm pieces, reserving the asparagus tips separately. Cut the cleaned spring onions into thin rings and finely chop the garlic. Cut the salmon into strips and marinate it with lemon juice. First, sauté the onions with the sugar and garlic in butter (the caramelization will give everything a beautiful color), then gently fry the asparagus pieces until hot, stirring frequently. After a few minutes, add the asparagus tips and tomatoes and fry briefly, then add the salmon. Deglaze everything with cream and wine, season with salt, simmer for a few more minutes (the asparagus should still be firm to the bite), and season with herbs and pepper.