Asparagus in crab cream with gravlax

Ingredients for 4 servings:

• 2 kg asparagus, white
• salt water
• 1 tsp sugar
• salt and pepper
• 1 tsp butter
• 1 small onion(s)
• 1 cube of spice paste (crab soup paste, 50 g)
• 1 tsp, heaped flour
• 100 g cream
• 400 g gravlax in one piece
• dill for garnishing
• Lemon(s) (organic) for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash and peel the asparagus, and trim off the woody ends. Cover and cook in 500 ml of boiling, lightly salted water with 1 teaspoon of sugar and 1 teaspoon of butter for about 15 minutes. Peel and finely dice the onion. Remove the asparagus from the stock and keep warm. Heat the crayfish soup paste in a saucepan and sauté the onion. Add the flour and sauté, then stir in the asparagus stock and cream. Bring to a boil and simmer for 5 minutes. Season to taste. Cut the salmon into 12 large cubes. Arrange the asparagus and salmon on plates with the crayfish cream. Garnish with dill, lemon wedges, and grated lemon zest. Serve with boiled potatoes and a cool, dry white wine.