for 4 person

Asparagus

500 g	green asparagus, lower third peeled
500 g	white asparagus, peeled
1	organic lemon, in slices
3 tbsp	olive oil
2 tbsp	sweet balsamic vinegar
1 ½ tbsp	liquid honey
1	garlic clove, squeezed
60 g	almonds, coarsely chopped
¾ tsp	salt
a little	pepper

Salmon

1 tbsp	olive oil
¾ tsp	salt
a little	pepper
4	pieces of salmon (organic) (each approx. 180 g)

Bake

4 sprig

lemon thyme

How it's done

Asparagus

Spread the asparagus and lemon slices on a baking tray lined with baking paper. Mix the oil with all the other ingredients up to and including the almonds, season. Drizzle half of the vinaigrette over the asparagus, mix. Set aside the remainder.

Salmon

Mix the oil, salt and pepper, brush the salmon with the seasoned oil, place on top of the asparagus.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, plate up the asparagus, drizzle with the reserved vinaigrette. Garnish with lemon thyme.

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