Asparagus Au Gratin With Salmon

1. 1

   Melt 5 oz of the butter over medium heat, bring to a boil and skim off the foam. In a large pan of water, add salt, sugar and the remaining butter, bring to a boil, add the asparagus and cook for 15-20 mins.

2. 2

   Heat the oil in a frying pan and cook the salmon for 4-5 mins, turning once. Peel the zest from the orange and squeeze the juice from one half. Place the egg yolks, orange zest and white wine in a metal bowl set over a hot water bath and beat until fluffy. Add the melted butter little by little, beating constantly. Stir in the chopped basil and season with salt, pepper and 1-2 tbsp orange juice.

3. 3

   Drain the asparagus and arrange on 4 serving plates with the hollandaise sauce. Place under a hot grill for 2-4 mins until golden. Serve with the salmon, garnished with the reserved basil leaves.

* Per serving · 4 servings · Values may vary.