To begin, remove the peel from the potatoes and cook them on the stove.
Meanwhile, cook the asparagus spears: Rinse the pole vegetables and remove the peel (white pole asparagus).
For the asparagus stock, boil the asparagus trimmings in a saucepan of salted water on the stove.
Cook the white asparagus on the stove for about 15 minutes and the green asparagus for about five minutes.
To prepare the sauce, dissolve a little butter and sauté the flour in it, extinguish with asparagus water.
Add the whipping cream and season with salt and pepper as you like and let it bubble up.
Add potatoes and finely chopped parsley.
Next, rinse the salmon fillet and fry in hot butter in a frying pan for about five minutes.
Season. Offer asparagus spears and salmon in portions and top with a slice of Gouda.
Bake briefly in the oven.
Finish with dill and lemon and place on the table with the sauce.
Our tip: Prefer local rather than imported asparagus!
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