Asparagus with potatoes and salmon

Ingredients for 2 servings:

• 10 stalk(s) asparagus, approx.
• 2 m.-sized potato(s) (early potatoes), approx.
• 2 wild salmon fillets, 1 – 2
• 20 g butter, approx.
• 40 ml water
• 2 tbsp fresh, chopped dill
• n. B. Salt and pepper, freshly ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

made quickly

Pluck the dill from the stems and roughly chop. Peel the asparagus and cut into bite-sized pieces. Heat the butter and water in a sufficiently large pan, add the asparagus, and season with a little salt and a pinch of sugar. Cover and cook the asparagus over reduced heat for about 10-12 minutes until al dente. While the asparagus is cooking, wash the potatoes, pierce them all over with a fork, and wrap them in kitchen paper. Moisten the kitchen paper and cook the potatoes in the microwave at about 600 watts. Medium-sized potatoes take about 3 minutes to cook in my microwave. The cooking time may vary depending on the size and quality of the potatoes and the power of the microwave. Season the salmon with salt and a little pepper, then dice it. Peel the potatoes, cut them into pieces, and add them to the asparagus along with the dill and salmon. Mix the ingredients together and continue to sauté for about 5 minutes, until the salmon is cooked through. At the end of the cooking time, open the lid and reduce the liquid over high heat until a thick butter sauce is formed.