White asparagus with salmon and lemon butter

Name: white asparagus with salmon and lemon butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g fresh white asparagus; 450 g baby potatoes; 1 lemon; 15 g fresh dill; 426 g pink salmon in a tin; 100 g unsalted butter or margarine

White asparagus with salmon, lemon butter and dill.

Ingredients

Kitchen Stuff

1 asparagus pan

Directions

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cook the asparagus in an asparagus pan in plenty of boiling water with salt 20-25 min. Leave in boiling water for 5 minutes.
Cook the potatoes in a layer of water with salt in 8-10 min. Until done and drain. Clean the lemon, grate the peel and squeeze the fruit.
Cut the dill finely. Drain the red salmon and divide into pieces.
Heat the butter in a frying pan and let the lemon juice stand out for 3 minutes. Add half of the lemon zest.
Season with salt and pepper. Spoon the asparagus and potatoes on large plates. Pour a dash of lemon butter over it.
Divide the salmon over the asparagus. Sprinkle with the dill and the rest of the lemon zest. Serve the rest of the lemon butter separately.

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Nutrition

389Calories

Sodium27% DV650mg

Fat38% DV25g

Protein32% DV16g

Carbs8% DV25g

Fiber80% DV20g

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