Select nice green asparagus. Keep the tips 5 to 6 centimetres long.
Peel the rest of the stems and chop them into thin slices. Finely chop the chives.
Prepare the sauce.
Add the butter to a pan. Let it melt and add the chopped shallot.
Add LA CHOUFFE and let it reduce by half.
Add the single cream and let it reduce again, while adding a handful of shrimp.
Add salt and pepper.
Cook the salmon fillets in a non-stick frying pan with a little olive oil, preferably on the skin. Once cooked, pour the juice of half a lemon into the pan.
At the same time, blanch the asparagus for 3 minutes in boiling salted water.
Before serving, mix the sauce with a blender to emulsify it.
Arrange the plate with the salmon fillet and asparagus.
Add a handful of shrimp, the chopped chives, and drizzle the fish with the slightly bitter CHOUFFE sauce and serve immediately.