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1
Peel the white asparagus and cut into 6cm pieces with a diagonal knife. -
2
Mix butter, tarragon, salt, black pepper and white asparagus segments evenly. -
3
Sprinkle the mixed white asparagus segments evenly over the salmon. -
4
Wrap the salmon in oil paper. -
5
Put the wrapped salmon into the square steamer and select 100℃-16 minutes for steaming. -
6
Beat the light cream, chopped tarragon and egg yolk with a whisk for about 2 minutes until the cream is whipped, then add salt and black pepper, stir evenly, and pour over the steamed Serve the salmon.