- Split salmon fillet lengthways and insert asparagus inside.
- Take a piece of tin foil (oiled) and place salmon on it. Oil salmon and season with salt, pepper and chopped dill.
- Fold foil to make a sealed parcel and place in a hot oven for 20-30 minutes.
- Take 3 egg yolks and a drop of vinegar and whisk together with a hand blender, slowly adding melted butter (do not boil) and whisking continuously until it emulsifies. If butter is added too quickly it will separate.