A more wonderful asparagus recipe:
Cook the peeled asparagus spears in boiling salted water for 15-20 min until crisp. Heat the whipped cream, crème fraîche and wine to a creamy sauce, add the well-drained asparagus spears and season with salt and pepper.
Sprinkle the salmon slices with the juice of one lemon, drain and cook in the light vegetable soup (6-8 min). Remove the fish from the clear soup and arrange on warm plates with asparagus spears and sauce.
Serve with boiled potatoes or wild rice.