Salmon fillet with green asparagus tips

Cut the slice of asparagus on the bottom and boil it in plenty of water with salt for 2-3 minutes. Asparagus in sieve rinse under cold running water and let it drain well. Season the orange and 1 tbsp skin thinly grate off. Squeezing orange. Mix in pan (no aluminum) crème fraîche, orange zest, vermouth, mustard and 1-2 tbsp orange juice. Cut salmon into 12 slices and cover with orange juice. Sprinkle salt and pepper over it.

Melt butter in frying pan with non-stick coating. Place slices of salmon in them and lightly color them on low heat for 1-2 minutes, turning halfway (salmon may still be rosé inside). Meanwhile, mix the crème fraiche mixture with stirring into a nice sauce. Place slices of salmon on four warm plates. Put the asparagus on top of it and add sauce next to it. Serve immediately.