Asparagus and salmon gratin

Ingredients for 4 servings:

• 1 kg asparagus, white
• salt and pepper
• 1 pinch(s) of sugar
• 250 g butter
• 2 egg yolks
• 1 tbsp yogurt
• 1 tbsp white wine
• 2 tsp mustard
• Cayenne pepper
• 4 pieces of skinless salmon fillet(s)
• 1 tbsp dill, finely chopped

Instructions

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

The hollandaise is quick to make

Wash and peel the asparagus, trimming the ends. Cook the stalks in salted water with a pinch of sugar and 1 teaspoon of butter for about 8 minutes. Melt the remaining butter. Whisk the egg yolks, yogurt, wine, and mustard. Add the melted butter while whisking continuously and continue stirring for about 3 minutes. Season with salt, pepper, and cayenne pepper. Preheat the oven to 250°C (230°C fan-assisted oven). Place the asparagus in an ovenproof casserole dish. Rinse the salmon fillets and pat dry. Season with salt and pepper, place them on the asparagus, and sprinkle with dill. Spread the hollandaise sauce on top. Bake the gratin on the middle rack for 10-15 minutes. Serve with boiled potatoes or rice.