Asparagus with salmon and mashed potatoes

Peel and cut the potatoes into pieces. Cook them in little water with salt in 20-25 minutes.

Clean the asparagus. Halve the lemon and cut 2 slices of it. Squeeze out the rest of the lemon.

In a wide pan, bring a layer of water with the butter, lemon slices, mace and some salt to the boil. Put the asparagus in and cook gently for 10 minutes.

Turn off the heat, leave the asparagus covered for another 5-10 minutes in the water.

Drain the potatoes, steam dry in the pan and then stamp until not too fine puree.

Beat the egg. Stir in the egg, the whipped cream, the lemon juice and the butter. Cut the chives into pieces.

Beat the puree lightly with a whisk and scoop half of the chives. Keep the puree warm until use. Melt the rest of the butter.

Take the asparagus with a skimmer from the pan and roll it per piece or two in salmon fillet.

Spread the asparagus over the plates and pour some melted butter over it. Spoon the puree next to it. Sprinkle with the rest of the chives.