Chef’s asparagus

Peel the asparagus carefully but thoroughly. Cook them until tender in generously salted water or in a steamer, depending on the required quantities. Drain them on a clean towel to remove excess water.
Heat the sauce in a pan or according to the instructions on the packaging.
Arrange the asparagus on a plate and drizzle with the warm Hollandaise sauce, neatly placing the slices of salmon and grey shrimp on the plate, and garnish with lemon and dill.

You need these products