Smoked salmon with roasted green and white asparagus and cava sauce

PREPARATION

For the cava sauce

Sauté the onion with the oil in a frying pan until it is soft and tender. Add the cava and boil for a minute. Add the fish stock and cook for approximately ten minutes. Pour in the cornflour diluted in the previously cold water. Stir vigorously to prevent lumps from forming. Add the cream and the finely chopped dill, allowing the cream to cook to obtain a creamy sauce. Strain.

For the asparagus and the 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 time and thus obtain the correct colour and crunchy texture.

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