Asparagus with poached salmon and chive sauce

Boil the asparagus in plenty of salt, sugar and half of the butter in 10-15 minutes.

Meanwhile, fry the shallot in the rest of the butter. Extinction with half of the wine and let it boil until the moisture is almost evaporated.

Pour the cream and add the sauce to taste with salt and pepper. Keep the sauce warm.

Meanwhile, bring the rest of the wine and 1/4 l of water to the boil. Sprinkle the salmon nuts (à 150 g) with pepper and salt and let them simmer for 8 minutes at a low setting in the liquid.

Remove the asparagus from the cooking liquid. Let them drain well on a clean tea towel. Divide into 4 plates.

Serve the salmon. Stir in the chives.

Pour a little sauce over the salmon and add the rest separately. Garnish with the lemon and serve cooked potatoes.