Salmon, beet puree, lemon asparagus and chimichouri

Preparation

1. Chop the parsley and shallot finely. Mix with lemon zest and juice, salt, garlic clove, pepper and cover with good quality olive oil. 
2. Turn oven on to 375°F.
3. In a large non-stick skillet over medium-high heat, brown salmon in olive oil, wait 1 minute and add half the butter. Brown well and set aside on a plate, warm.
4. Break off the woody base of your asparagus. Peel them lightly.
5. In a large skillet over medium/high heat, melt butter with olive oil.
6. Add salt and pepper. Fry for about ten minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglazed with lemon juice.
7. Heat the Épurée beet puree (warm) and salmon.  
8. Raise the plate and enjoy!