Use thinly sliced fresh salmon fillets or smoked salmon in this elegant starter or light meal. Serve with slices of fresh crusty bread to mop up the sauce.
1 person made this
1kg white asparagus (about 20 spears)
salt to taste
100ml white wine
125ml double cream, halved
freshly ground black pepper to taste
freshly chopped parsley, tarragon or watercress (optional)
50g chilled butter, diced
400g fresh salmon fillet, thinly sliced (can be substituted with smoked salmon)
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Method Prep:25min › Cook:35min › Ready in:1hr
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Peel the oranges very thinly with a vegetable peeler and reserve the peel. Squeeze or juice the oranges and set juice aside.
Place the asparagus in a large wide pan. Just cover with lightly salted water and add the juice of 1/2 orange. Bring to the boil, then reduce the heat and simmer gently until the asparagus is tender and the spears can be easily pierced with a sharp knife, about 15 to 25 minutes, depending on the thickness of the asparagus spears. Let the asparagus cool in the cooking water.
Measure out 200ml of the remaining orange juice. Pour orange juice and white wine into a saucepan; add orange peels. Let simmer until reduced by half. Add half of the cream and simmer until very thick.
Remove the orange peels. Season the sauce with salt and pepper and add the herbs.
Whisk 50g of the butter into the sauce. Beat the remaining cream until stiff peaks form and fold it into the sauce.
Preheat oven grill.
Warm a large baking dish and lightly grease with butter or oil. Remove the asparagus from the cooking liquid and drain. Arrange the spears in the dish in a single layer, cover with slices of salmon and season with salt and pepper. If using smoked salmon, omit the salt. Spoon the orange butter sauce on top of the salmon.
Place under the preheated grill until the sauce turns golden brown, about 2 to 3 minutes.