• 6servings
  • 25minutes
  • 277calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C, D, E, P
MineralsCopper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds fresh asparagus, trimmed

  2. 1-1/2 pounds salmon fillets

  3. 1-1/2 cups water

  4. 1/2 cup dry white wine or chicken broth

  5. 1 tablespoon minced green onion

  6. 1 teaspoon salt

  7. 1/2 teaspoon whole black peppercorns


  9. 1/2 pound fresh mushrooms, sliced

  10. 1/2 cup sliced green onions

  11. 2 tablespoons butter

  12. 1 teaspoon olive oil

  13. 2 tablespoons all-purpose flour

  14. 1/2 teaspoon salt

  15. 1/8 teaspoon pepper

  16. 1 cup 2% milk

  17. 1 tablespoon minced chives

Instructions Jump to Ingredients ↑

  1. In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.

  2. Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles.

  3. In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork.

  4. Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles. Yield: 6 servings.


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