PREPARATION

First prepared the asparagus. Boil them in salted water for about 8 minutes. Drain and shock immediately place in ice water. Drain and keep warm.

Cook the rice according to instructions on the package.

Transfer the salmon to taste with salt and pepper. Heat the butter in the pan to brown and cook the salmon in butter 4 minutes each side.

Serve on warmed collar with a glass of white wine or beer.