Salmon on asparagus

Ingredients for 2 servings:

• 2 salmon fillets
• 500 g asparagus, white
• 1 organic lemon(s)
• 1 tbsp olive oil
• 1 tsp sugar
• 4 sprigs of basil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C (top/bottom heat). Clean, peel, and roughly chop the asparagus. Cook in a little salted water with a teaspoon of sugar for about six minutes until al dente, then drain well. Line two pieces of baking paper and divide the asparagus equally between the centers. Place a piece of salmon on each portion of asparagus. Cut six thin slices from the center of the lemon and squeeze the remaining edges over the salmon. Season everything with salt and pepper and drizzle with olive oil. Finally, tear the basil over the asparagus and place three slices of lemon on each piece of salmon. Seal the baking paper at the top, tie with kitchen string, and bake in the oven for about 15 to 20 minutes. To serve, cut open the tops of the parcels and serve in the baking paper on a plate. Tip: This also tastes great with green asparagus, although it only needs to cook for about four minutes, and only the bottom half needs to be peeled.