Ingredients

• olive oil
• knob of butter
• 2 skinned salmon fillets
• 4 sheets of fresh or dried lasagne pasta
• 1 large bunch of asparagus
• trimmed and halved if long
• 6-8 baby plum tomatoes
• sea salt and freshly ground black pepper
• 1 egg
• separated
• 2 tsp lemon juice
• 50g/2oz butter
• melted
• sea salt
• cayenne pepper
• 1 tbsp chopped chives

Directions

• To cook the salmon
• heat a trickle of olive oil in a non-stick frying pan over a medium heat. Season the salmon with salt and freshly ground pepper.
• Add a knob of butter and once it is bubbling add the salmon
• cooking gently for 3-4 minutes. Turn over and remove the pan from the heat. The heat from the pan will continue to cook the salmon while you make the rest of the dish.
• Cook the asparagus and lasagne in a large pot of boiling salted water. They should only take 3-4 minutes. If the lasagne takes longer (check packet instructions) start it off
• and add the asparagus part of the way through.
• Once they are both cooked
• drain well.
• To make the hollandaise
• place the egg yolk and lemon juice in a screw topped jar or small bottle and shake really well for about 30 seconds.
• Pour in half of the butter and shake for a further 30 seconds and then add the remaining butter
• leaving the white milky residue behind.
• Shake again until the sauce has thickened to a creamy consistency. You can also make the hollandaise by blending in a small blender/processor rather than using a jar
• but for these small quantities
• using a jar is easier.
• To finish the hollandaise
• whisk the egg white to soft peaks and then pour in the hollandaise
• pinch of salt and cayenne pepper and the chopped chives. Fold together until you have a light sauce.
• To serve the dish
• sit one sheet of pasta each onto a warm plate
• top with the salmon
• then the asparagus (leaving some spears aside to garnish the top) and a spoon of hollandaise.
• Lay the second sheet of pasta over the top
• spoon over the remaining hollandaise and finish with some asparagus spears to garnish the top.
• Serve immediately.