Asparagus with salmon and dill cream

Peel the asparagus all around with a peeler from just below the cup and remove the woody ends.

Cook the asparagus for 10 minutes in a large pan of boiling water, the nutmeg and salt to taste.

Turn off the heat and let the asparagus rest for 10 minutes in the hot cooking liquid. Cut the dill finely.

Stir the main part of the dill (keep a little for the garnish) through the sour cream, season with salt and pepper.

Take the asparagus out of the liquid with a slotted spoon and let it drain. Roll a slice of salmon around each asparagus and spread them over plates.

Serve the dill cream next to it and sprinkle with the rest of the dill.