Slurping Flax with Asparagus Risotto

First cut off the asparagus ends or peel the asparagus at the lower end and cut into pieces approx. 2 cm in size. Peel the onion and chop finely.

Heat the oil and sweat the onions and rice in it until translucent. Deglaze with the white wine and let it boil off while stirring, then gradually pour in the vegetable stock and cook over low heat while stirring.

After about 15 minutes, add the asparagus and keep stirring until the asparagus is cooked through and the rice is soft. Finally fold in 20g (1 tablespoon) butter and the Parmesan.

First, wash the lemon thoroughly, then rub the lemon peel and mix with the remaining butter (room temperature). Season with salt and pepper from the mill. Then squeeze out the lemon juice and stir in together with the finely chopped chives and lemon thyme.

Brush the laugh evenly with the lemon butter. Then line a baking sheet with parchment paper and place the salmon on it with a little space. Cook in a preheated oven at approx. 150 ° C for approx. 8-12 minutes. The salmon should remain translucent. (Do not use convection) Serve everything with lemon and a few dill tips and then grate some Parmesan over the top.