Asperges au saumon au four avec une sauce hollandaise maison ultra-rapide

Ingrédients

• 8 white asparagus spears
• 2 salmon fillets
• 150 ml dry white wine
• punnet of fresh sage
• salt & pepper
• 100 g unsalted butter
• 2 small egg yolks (at room temperature)
• fresh lemon juice
• salt

Préparation

1. 1

   1. Preheat the oven to 220°C. Peel the asparagus, trim the ends and cook for 5 minutes.2. Drain the asparagus and make the parcels by placing 4 spears on each sheet of baking paper. Fold up the edges so the wine can't spill out. Pour 75ml of wine into each parcel.3. Place the salmon fillets on top of the asparagus and season with a little salt and pepper. Put them in the middle of the oven for 15 minutes.4. Meanwhile, get started on the Hollandaise sauce. Melt the butter in a small saucepan. Make sure you melt it slowly: you want the butter to be very hot, but it shouldn't brown.5. Put the egg yolks in the tall beaker and add a tsp of water, some lemon juice (about half a lemon) and a pinch of salt.6. Insert the hand blender, turn it on and then very slowly add the hot melted butter in a thin, steady stream. You'll see the sauce gradually thicken. Once all the butter is incorporated, the sauce is ready.7. When the salmon parcels are done, remove them from the oven, unfold them and plate them up. Pour the sauce over the top and tear a few sage leaves over the dish to garnish.8. Serve the asparagus and salmon parcels with some baguette and homemade herb butter, and dig in!