Baked asparagus in a salmon coating

Ingredients for 2 servings:

• 8 slices of smoked salmon (approx. 300 g)
• 16 stalk(s) asparagus, fresh from the field
• 200 ml hollandaise sauce
• 1 cup crème fraîche with herbs
• 1 tsp mustard
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 piece(s) butter
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious and uncomplicated

Peel the asparagus and cook until al dente. I prepare the asparagus in an asparagus pot. Add about 3 cm of water, a pinch of salt, a pinch of sugar, and a knob of butter to the water and cook for about 12 minutes (depending on the thickness of the spears). Mix the heated hollandaise sauce with the herb crème fraîche and mustard. Wrap each of 4 asparagus spears with two slices of salmon and place on a baking sheet lined with baking paper. Pour the sauce over the salmon and asparagus ends and bake in a preheated oven at 200°C (top heat) (tray in the upper third) for 5 minutes. Serve hot. The remaining sauce is served on a hotplate. Serve with fresh baguette or hash browns.