Asparagus Au Gratin With Salmon

• 6 oz butter
• Pinch None sugar
• 4 lbs white asparagus, woody ends removed
• 1 tbsp oil
• 4 None salmon filets
• 1 None small orange
• 2 None medium egg yolks
• 3 tbsp white wine
• 3-4 stalks basil, roughly chopped (reserve a few leaves for garnish)

1. Melt 5 oz of the butter over medium heat, bring to a boil and skim off the foam. In a large pan of water, add salt, sugar and the remaining butter, bring to a boil, add the asparagus and cook for 15-20 mins.
2. Heat the oil in a frying pan and cook the salmon for 4-5 mins, turning once. Peel the zest from the orange and squeeze the juice from one half. Place the egg yolks, orange zest and white wine in a metal bowl set over a hot water bath and beat until fluffy. Add the melted butter little by little, beating constantly. Stir in the chopped basil and season with salt, pepper and 1-2 tbsp orange juice.
3. Drain the asparagus and arrange on 4 serving plates with the hollandaise sauce. Place under a hot grill for 2-4 mins until golden. Serve with the salmon, garnished with the reserved basil leaves.

butter, sugar, white asparagus, oil, salmon filets, orange, egg yolks, white wine, stalks basil

Taken from recipes-plus.com/api/v2.0/recipes/21741 (may not work)