Asparagus Tips with Chive Pancakes and Roasted Salmon

Peel the tips of the asparagus. Wash the peels thoroughly and boil them in water with a little salt and sugar. Next, strain the stock through a sieve. In the asparagus stock, let the tips bubble once and simmer until they are soft, then remove them.

Heat half the butter in a saucepan, add the flour and toast briefly. Extinguish with 200 ml asparagus stock and stir in the roux until smooth. Pour 500 ml asparagus stock. Make the asparagus sauce a few minutes. Add the whipped cream to the sauce. Keep back some whipped cream and stir the yolks with it. Finally, add the egg yolks and a little fresh butter to the hot sauce. Stir carefully or blend the sauce with a hand blender. Season with salt and a little sugar. Add a little bit of orange peel and a little bit of fresh orange juice to the sauce. Just before serving, stir in the asparagus tips.

For the pancakes, stir the flour with one part milk until smooth, then add the remaining milk and the eggs. Fold in melted butter and a tiny bit of salt. Chop the chives and mix them into the batter. In a frying pan with oil, gradually finish baking the pancakes from the batter and then keep warm.

Portion the salmon fillet, season with salt and a little bit of lemon juice and turn it in flour on the other side. In a frying

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