Salmon From the Broiler with Chives and Asparagus Spears

An asparagus recipe for gourmets:

Cut the woody ends of the peeled asparagus spears into small pieces and cut the spears in half or possibly in thirds, cut the cherry tomatoes in half or possibly in fourths and cut the onion and sage into tender strips. Mix everything with olive oil, season with salt and season with pepper.

Form portion pockets from aluminum foil. To do this, fold the foil twice to make four layers. Wrap lengthwise about one to two centimeters above and below the crease and press firmly until smooth. Pull the sheets apart on the free side to make a pocket. Fill each pocket with the prepared ingredients and drizzle with white wine, fold over the open side and seal tightly. Cook in the oven (220 °C) or on the broiler for about ten minutes.

Score the salmon twice diagonally down to the skin, fill the cuts with chives and chop the overhanging chives. Season with salt and pepper.

Grate lemon peel and spread evenly on the flesh side, brush with olive oil and grill for about four to five minutes on the flesh side – or roast in a hot frying pan on the flesh side.

Fill small bowls with dip (see below). Serve with the asparagus spears and the salmon.

Dip: Remove the peel from the cucumber and the radish and grate finely, mix in a baking bowl with the soy sauce and the juice of a zi

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