Asparagus with Herb Sauce
Rinse the asparagus thoroughly. Peel and trim off the woody ends. Tie 4 asparagus together. Bring water to a boil with with salt, butter, and sugar. Cook the asparagus for about 18 minutes.
For the watercress sauce, peel and finely chop the shallots. Rinse and dry the watercress. Remove the leaves and chop, reserving a few leaves for garnish.
Sweat the shallots in the butter, then deglaze with the riesling and the stock. Bring to a boil and reduce by 1/3. Add the creme fraiche and 1 pinch of salt. Season to taste with the cayenne pepper and bring to a boil. Add the watercress, simmer shortly, and puree the mixture with an immersion blender until frothy.
Remove the asparagus from the boiling water, then drain well.
Thinly slice the salmon.
Arrange the asparagus on warmed plates, and top with the sauce. Garnish with the reserved watercress and the salmon.