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🍽️ Asparagus with Orange, Tarragon, and Salmon

370 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg white asparagus
• 2 shallots
• 2 small organic oranges
• 4 sprigs tarragon
• 400 g very small potatoes (e.g. baby potatoes)
• salt
• 30 g yogurt butter
• 150 ml white wine (or classic vegetable broth)
• 100 ml classic vegetable broth
• 1 tsp honey
• pepper
• 720 g salmon fillet (with skin, 4 salmon fillets)
• 1 tbsp olive oil

Instructions

1. 1. Thoroughly wash the asparagus under running water.
2. 2. Peel the asparagus from bottom to top.
3. 3. Cut off the woody lower ends of the asparagus stalks.
4. 4. Peel the shallots and remove the outer skin layers.
5. 5. Dice the shallots very finely.
6. 6. Rinse the oranges with hot water to clean the surface.
7. 7. Dry the oranges with a cloth.
8. 8. Slice the oranges into thin rounds.
9. 9. Wash the tarragon sprigs under cold water.
10. 10. Shake the tarragon dry to remove excess water.
11. 11. Scrub the potatoes thoroughly under running water.
12. 12. Fill a pot with water and add salt.
13. 13. Bring the salted water to a boil.
14. 14. Add the potatoes to the boiling water.
15. 15. Cook the potatoes for 20 to 25 minutes until tender.
16. 16. Heat the butter in a large casserole dish or pot.
17. 17. Add the diced shallots to the hot butter.
18. 18. Sauté the shallots until translucent and soft.
19. 19. Pour the wine into the casserole with the shallots.
20. 20. Pour the broth into the casserole.
21. 21. Place the asparagus stalks into the casserole.
22. 22. Add the honey to the liquid.
23. 23. Season the mixture with salt.
24. 24. Season the mixture with pepper.
25. 25. Distribute the orange slices over the asparagus.
26. 26. Place the tarragon stems on top of the asparagus.
27. 27. Bring the liquid in the casserole to a boil.
28. 28. Reduce the heat to a low setting.
29. 29. Cover the casserole with a lid.
30. 30. Cook the asparagus for 12 to 14 minutes until al dente.
31. 31. Rinse the salmon fillets under cold water.
32. 32. Pat the salmon fillets dry with kitchen paper.
33. 33. Brush both sides of the salmon fillets thinly with oil.
34. 34. Heat a grill pan on the stove.
35. 35. Turn on the oven grill if you wish to use it.
36. 36. Place the salmon fillets in the hot grill pan.
37. 37. Grill the salmon for 3 to 4 minutes.
38. 38. Season the grilled salmon with salt.
39. 39. Season the grilled salmon with pepper.
40. 40. Drain the cooked potatoes in a colander.
41. 41. Halve the warm potatoes.
42. 42. Carefully lift the asparagus stalks out of the cooking liquid.
43. 43. Place the asparagus stalks on the plates.
44. 44. Distribute the orange slices over the asparagus.
45. 45. Place the salmon fillets next to the asparagus on the plates.
46. 46. Drizzle the dish with some of the cooking liquid from the casserole.
47. 47. Pour the remaining broth through a sieve to clarify it.
48. 48. Serve the clarified broth separately.
49. 49. Serve the halved potatoes on the plate as well.

Nutrition per serving

• kcal: 370
• Protein: 41 g · Fett/Fat: 14 g · Carbs: 17 g