|Saturated Fat Acids||5.1 g|
|Sugar added||1 g|
|Bread exchange unit||1.5|
Rinse and dry asparagus, trim off woody ends and peel spears.
Peel shallots and chop finely. Rinse oranges in hot water, wipe dry and cut into thin slices. Rinse tarragon and shake dry.
Scrub potatoes thoroughly under running water and cook in a pot of boiling salted water until knife-tender, 20-25 minutes.
Meanwhile, heat butter in a braiser. Sauté shallots until translucent. Pour in wine and broth.
Place spears in the braiser. Season with sugar, salt and pepper. Top asparagus with orange slices and tarragon sprigs. Bring to a boil, cover and cook until crisp-tender over low heat, 12-14 minutes.
Rinse the salmon fillets and pat dry with paper towels. Brush on both sides with oil.
Heat a grill pan (or preheat broiler). Grill salmon in the pan (or broil in a baking dish) for 3-4 minutes. Season with salt and pepper.
Drain potatoes and cut in half.
Lift asparagus from the broth and divide among plates along with orange slices and salmon. Drizzle with a bit of broth and garnish with tarragon from pan. Serve with potatoes.