Poached salmon with asparagus and béarnaise sauce

Bring a wide pan of water with the mace and a little salt to the boil.

Peel the asparagus and cut a small piece of the bottom if necessary.

Place the asparagus in the boiling water and reduce the heat.

Let it boil gently for 10 to 15 minutes and then turn off the heat.

Let stand for 5 minutes until tender.

Prick with a fork in the thickest part to check the doneness.

Ris the leaves of 1/3 part of the tarragon sprigs.

Chop the shallots.

Heat the shallot on high heat, half of the tarragon, vinegar and wine in a saucepan until 1/3 is over.

Melt the butter in a saucepan over low heat.

Heat a pan with plenty of water and salt until it almost boils, then turn off the heat.

Cut the salmon into four equal pieces and put in the water for 10 minutes.

Strain the boiled wine and beat au-bain-marie (in a bowl over hot water) the yolks until the sauce starts to bind.

Make sure it does not get too hot.

Add the clear butter very slowly, stirring constantly, let the sediment in the pan.

Stir in the remaining tarragon and season with lemon juice, salt and white pepper.

Divide the asparagus over the plates and lay the salmon on it.

Add the sauce and garnish with the Dutch shrimps and a sprig of tarragon.