Asparagus and Salmon Gratin

For the asparagus-salmon gratin, first rinse the salmon, dry it, sprinkle with lemon juice, sprinkle with pepper and dill and let it sit for about 30 minutes.

In the meantime, clean the asparagus, peel white asparagus from top to bottom below the head, peel green asparagus only at the lower third, generously chopping the ends.

Place bundled asparagus spears in boiling salted water, add sugar and butter, bring to a boil and cook white spear asparagus for about 20 minutes, green spear asparagus in about 10 minutes. Drain well.

Combine the white and green spears, divide into portions and bundle. Place in a well-greased gratin dish, top each asparagus end with a slice of salmon and wrap loosely with spaghetti.

Salt the salmon a little, sprinkle with Gruyère cheese and grill under the preheated broiler for about 5 minutes until the cheese begins to melt.

Heat the hollandaise sauce in a small saucepan and serve with the asparagus-salmon gratin.

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