Asparagus kesk bi Sauce Lemon û Salmon Fillet Saltimbocca

Wash the asparagus, peel the lower third and cut off the ends generously. Rub the lemon zest and squeeze out the juice. Peel the onion and cut into small cubes.

Heat the butter in a small saucepan. Sauté the onion in it. Pour in the vegetable stock and cream and bring to the boil. Scatter in the sauce thickener and cook for about 1 min. While stirring. Stir in the lemon zest and juice, season with salt, pepper and sugar. Keep warm.

Cut the salmon fillet into 4 pieces, season with pepper and salt. Wrap each 1 piece of salmon fillet with 2 slices of bacon and place 2 sage leaves on top, pin with a toothpick.

Let the asparagus cook in salted water for about 5 minutes. Heat the oil in a non-stick pan. Fry the salmon fillet for 1 minute on each side. Drain the asparagus. Arrange asparagus with lemon sauce and salmon fillet on plates and serve.