SAUMON FUME ET ASPERGES



8 slices of smoked salmon - 4 dl of liquid cream - 350 g (0,77 lbs) of asparagus - Lemon juice - Salt and pepper

Place thin slices of smoked salmon on 4 serving plates. 
Thicken the liquid cream over the heat. Add salt, the juice of lemon and pepper.
Cook the asparagus for a very short time in salted boiling water. 
Drain them then plunge them into the sauce.
Arrange the asparagus and sauce on the slices of smoked salmon and serve immediately.


 

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