Creamy Asparagus with Salmon

Serves:  2
Total time: 25 minutes

Nutrition Values

(serving per person)

Energy: 432 kcal
Fat: 22g
Carbohydrates: 13g
Protein: 35g


250g    white asparagus
200g    smoked salmon
150g    (cocktail) shrimp
100ml  white wine
200ml  cream (light) 
2 cloves garlic
1 onion
1 vegetable stock cube
2 tsp dill (or herb of your choice)
Pinch of pepper
A few sprigs of fresh chives
Splash of lemon juice
1 to 2 tbsp cornflour (depending on how thick you want the sauce)
1 tbsp (lime) oil
(Optional: your favourite pasta or bread)



  • Cut about 2 cm from the bottom of the asparagus and clean the stems.
  • Place in a pan of water with a pinch of salt and some lemon juice and bring the to the boil with the lid on. After 5 minutes, turn off the heat leave the lid on the pan and let the asparagus stand for 15 minutes.
  • Chop the onion and garlic and in a pan until soft but not brown.
  • Cut the smoked salmon into pieces and add the salmon and shrimps to the onion and garlic. Cook for a few minutes until the shrimps are warmed through.
  • Pour the white wine into the pan and add the cream, dill, pepper, stock cube, chives and lemon juice and turn the heat to medium.
  • Use some cornflour to thicken the sauce if required, then turn the heat down to low and leave the sauce to thicken.
  • When the asparagus are cooked, place them on a plate and pour the fish and sauce over.
  • Serve with pasta or bread (optional)