Creamy Salmon And Asparagus Stew

• 1 1/2 lb asparagus, woody ends removed and reserved
• 1 1/2 lb salmon fillets, cut into cubes
• 2 tbsp lemon juice
• 5 tbsp butter
• 1 None onion, finely diced
• 5 tbsp all-purpose flour, plus extra to dust
• 1/4 cup Riesling
• 1 cup heavy cream
• 2.5 oz puff pastry
• 1 None egg yolk, beaten

1. Bring 2 cups salted water to a boil. Add asparagus trimmings and boil for 10-15 mins. Drain, reserving cooking liquid.
2. Combine salmon and lemon juice. Season.
3. Heat butter in a saucepan. Add onion and saute for 3-4 mins. Dust with flour and saute for 30-60 seconds. Deglaze pan with wine. Add cream, asparagus and reserved cooking liquid. Add salmon and gently simmer for 8-10 mins, until cooked through.
4. Meanwhile, on a lightly floured work surface, roll out puff pastry to 1/8 inch thick. Cut out flowers. Place on a baking sheet and brush with egg yolk. Bake for 6-8 mins, until golden. Transfer stew to a serving dish and arrange pastry flowers on top. Serve.

salmon, lemon juice, butter, onion, flour, riesling, heavy cream, pastry, egg yolk

Taken from recipes-plus.com/api/v2.0/recipes/29989 (may not work)