Salmon with Green Asparagus and Herb Sauce

For the salmon, sprinkle salmon with lemon juice. For the asparagus, rinse the asparagus, remove the hard stems and cook in plenty of salted water with butter and lemon juice until al dente, 8 minutes. Trim mache and radishes. Rinse mache and shake dry.

Fry the salmon in clarified butter briefly. Reduce heat to low and simmer 5-7 minutes.

For the herb sauce, peel the onion and dice finely. Sauté onion in 1 tablespoon of the butter, then add herbs. Melt remaining butter in another pot and skim off fom. Whisk egg yolks and wine in a metal bowl and beat over a pot of barely simmering water until frothy. Then whisk in butter, first adding 1 drop at a time and gradually increasing to a thin stream. Continue whisking in butter in a thin stream until mixture forms a creamy sauce. The egg mixture must not coagulate (do not boil!). Season with lemon juice, onion-herb mixture, salt and pepper.