Recipe: Asparagus with Salmon and White Butter Sauce

Peel and trim the ends of the asparagus. Cook them in boiling salted water for 15 minutes.

Pour a little oil in a pan and brown the salmon fillets (adjust the cooking time based on the thickness of your fillets). Add the asparagus to the pan to give them a bit of crunch. Be careful not to overcook the salmon.

Cut the butter into small cubes and set it aside in the refrigerator.

Peel and finely chop the shallots. Place them in a small saucepan with the vinegar and white wine. Bring to a boil and reduce by two-thirds over medium heat until only 2 or 3 tablespoons of liquid remain: it should be a thick but very moist puree.

If you wish to remove the shallots, strain the mixture into another pot through a fine mesh sieve.

Return the filtered liquid to low heat to keep it very warm, but without ever reaching a boil.

Without stopping to whisk, add the butter cubes two or three at a time. Wait each time until everything is incorporated before adding more so that the butter warms up and turns into a cream gradually, resulting in a thick and creamy sauce.

Finally, season with salt and pepper and serve immediately.