Asparagus with Smoked Salmon on Orange Sauce

Look forward to this fine asparagus recipe:

Feuilletes:

Preheat oven to 220§C.

Cut puff pastry into 2-3 cm wide strips, or cut out any shapes you like, place on baking sheet lined with parchment paper and brush with egg. Bake in the hot oven for about 10 minutes until golden brown, place on wire rack to cool.

Peel the asparagus shoots starting under the head, cut off the woody ends, (remove the white ones from the peel). In a large frying pan boil 2-3 l of water with sugar, salt, juice of one lemon and butter. Cook the asparagus in it for 15-25 minutes, depending on the thickness and type of asparagus.

For the sauce, remove the peel from the shallots, chop finely, sauté briefly in the butter, add the orange zest, extinguish with orange juice, wine and soup and reduce the sauce by half.

Cut salmon into strips. Add sauce half cream, bring to boil repeatedly and season with pepper and salt.

Arrange the asparagus, pour a little sauce over it, garnish with the salmon strips and top with 1-2 feuilletÂs, bring to the table on the spot. Serve the rest of the sauce separately.

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