Smoked salmon with roasted green and white asparagus and cava sauce

For the cava sauce

Fry the onion with the oil in a frying pan until it is well poached and tender. Add the cava and boil for one minute. Add the fish stock and cook for approximately ten minutes. Pour the cornstarch diluted in the previously cold water. Stir vigorously to avoid the formation of lumps. Add the liquid cream and the finely chopped dill, letting the cream cook to obtain a creamy sauce. We strain.

For the asparagus and mushroom

With the help of the peeler, remove some slices of green asparagus and blanch them for a few seconds in boiling salted water. Remove on ice to cut the cooking and thus obtain a correct color and crunchy texture.

We cook the white asparagus. Cut the asparagus in half lengthwise and divide it into pieces approximately 5 cm long. Cut some slices of mushrooms and sear them in a frying pan with very hot oil to obtain a crispy point.