Asparagus with salmon cream and cress

Peel the asparagus, cut off the woody bottom. Bring plenty of water in an asparagus pan (or skillet) with asparagus, asparagus tips, sugar and mace in the boil.

Put or put the asparagus in and bring the water back to the boil. After 5 minutes, turn off the heat and place the lid on the pan. Let the asparagus cook for 10-15 minutes.

Meanwhile cut 4 wide strips of salmon. Cut the rest of the salmon small, puree with the sour cream in the food processor or hand blender. Season the salmon cream with lemon juice, pepper and salt.

Remove the asparagus with a slotted spoon and divide in 4 portions. Wrap a bundle of salmon for each bundle of asparagus. Divide the bundles over the plates and scoop the salmon cream next to it. Cut the cress loose and sprinkle over the asparagus.

Warm up or serve at room temperature.