Asparagus stirrup with salmon

Name: asparagus stirrup with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g White rice; 500 g fresh white asparagus; 50 g unsalted cashew nuts bag of 150 g; 2 el sunflower oil; 200 g fresh snow peas; 350 g fresh salmon fillet; 37 g sauce for asparagus; 200 ml water; 25 g butter

Stir fry with snow peas, asparagus, smoked salmon and cashew nuts.

Ingredients

Directions

Boil the rice according to the instructions on the package. Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cut the asparagus into slanting pieces of 3 cm; halve thick pieces. Chop the cashew nuts into coarse pieces.
Heat the oil in a wok. Stir-fry the asparagus 3 min. Meanwhile, clean the snow peas. Add the snow peas and fry the vegetables for 3 minutes. Cut the salmon into strips. Spoon the salmon through and cook for another 4 minutes. Add some pepper if necessary.
Prepare the asparagus sauce with the water and butter according to the instructions on the package.
Divide the rice over the plates. Put the asparagus with the snow peas and salmon. Pour the sauce over it. Sprinkle with the cashew nuts.