Salmon Fillets and Asparagus in White Wine Sauce

Instructions

1. Cut off the woody ends of the asparagus (around 1 cm).
2. Heat the water with a dash of white wine and some salt and cook the asparagus in the water for 15 min.
3. Wash the salmon and dress with salt and lemon juice.
4. Dice the onion and garlic and fry in a pan with oil.
5. Add the salmon and fry on each side.
6. Deglaze with 100 ml white wine, add cream and saffron and cook until reduced a little.