1 bunch of asparagus, cut in small pieces (keep the heads intact for presentation)
2 salmon fillets, cut in two
1 garlic clove, finely sliced
Zest of 1 lemon
1 bunch of coriander, finely chiseled
100 gr of cashew, finely crushed
Fill one quarter of the Vitaliseur’s vat with water and boil.
Lay the pieces of asparagus (as well as the heads) on the Vitaliseur’s sieve, cover and cook for 6 minutes.
Prepare the gremolata : in a small bowl, place the lemon zest, coriander, garlic and cashew. Add 1 to 2 big tablespoons of olive oil and stir together to get a texture close to pesto. Put aside fo flavors can soak.
Put the asparagus out of the Vitaliseur and lay the salmon fillets on the Vitaliseur’s sieve. Cook for 8 minutes.
Put the asparagus heads aside in a little bowl and pour the rest in a blender. Add a dash of olive oil, some salt and pepper, then mix until you get a creamy texture.
Pour the cream on each plate, at the center, then lay half a salmon fillet, add gremolata over it and arrange the asparagus heads.