Salmon in Asparagus Butter – a delicious recipe with fresh asparagus, butter, heavy cream, chervil, parsley, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Boil asparagus until just tender.
2
Remove bottom of stalks and set aside.
3
Take and chop all the herbs fine.
4
Melt the butter.
5
Place the asparagus and a little butter in food processor, add butter until smooth.
6
Add all of the herbs and the pepper.
7
Next heat the heavy cream and continue to cook the bottom portion of the asparagus stalks in the cream.
8
Do not bring to boil.
9
Remove stalk and try to force them through a medium to fine strainer, remove that which does not go through.
10
Add the processed bottom stalks and cream keeping the mixture thick.
11
Broil the salmon 5-6 minutes (better to undercook) depending on the thickness of filets.
12
Pour Asparagus Butter on plate (white preferable) and lay salmon on butter.
10111
kcal
Calories
1126
g
Fat
20
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb fresh asparagus (preferably), 12 lb salted butter, 1 pint heavy cream, 1 bunch chervil, and more.
Yes, Salmon in Asparagus Butter falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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