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.
for 4 people
1 bunch of asparagus, cut in small pieces (keep the heads intact for presentation)