Peel and finely dice the shallots. Rinse the cress, drain and cut off. set a few leaves aside.
2. melt the butter over medium heat. Sauté shallots in it until golden and deglaze with white wine and stock. Simmer over medium heat until reduced to about one third (takes about 15 min). In the meantime, cut the salmon into short, thin strips, set aside.
Stir the crème fraîche into the sauce, season with salt and a little cayenne pepper, bring to the boil. Next, add the cress, cook briefly. Whip the liquid with a blender or in a hand mixer until creamy. Pour the sauce over the asparagus and garnish with a few cress leaves and salmon strips.
Goes well with white asparagus spears.
Our tip: It is best to use fresh herbs for a particularly good aroma!