Grilled salmon with white asparagus
An elegant and light dish with salmon fillet cooked to perfection and white asparagus gently boiled, served with a lemon-butter sauce. Ideal for fasting tables or festive dinners.
Servings: 2
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
For the salmon:
- 2 salmon fillets (~180–200 g each)
- 1 tbsp olive oil
- Zest of ½ lemon
- Salt & freshly ground pepper
For the white asparagus:
- 8–10 Elingea white asparagus, cleaned and cut at the base
- 1 tbsp butter
- A little lemon juice
- Salt & a pinch of sugar
For the lemon-butter sauce (optional):
- 50 g butter
- Juice of ½ lemon
- 1 tsp Dijon mustard (optional)
- Salt & white pepper
Instructions:
1. Boiling asparagus:
- In a wide saucepan, add water with salt, a little sugar and lemon juice.
- Boil the white asparagus for 8–10 minutes, until tender but still holding their shape.
- Drain and add a little butter on top to melt.
2. Grilling salmon:
- Brush the fillets with olive oil, salt and pepper and lemon zest.
- Grill in a non-stick pan or grill for 3–4 minutes on each side (depending on thickness).
- Let it “rest” for 2 minutes before serving.
3. Lemon-butter sauce (if desired):
- In a small saucepan, melt the butter, add lemon juice, mustard and a little salt and pepper.
- Stir well to combine.
4. Serving:
- Place the asparagus as a base on the plate, place the salmon on top.
- Drizzle with a little sauce or olive oil.
- Garnish with myrtle or fresh dill