For the asparagus and salmon ragout, peel the asparagus and cut into approx. 5 cm pieces. Heat margarine in a large shallow saucepan and sauté the asparagus with the sliced shallots for approx. 5 min. Mix cornflour with white wine and deglaze with it, add bay leaf and Rama Cremefine to boil.
Simmer everything together on low heat for about 8 minutes, after 4 minutes add the cleaned, rinsed and cut salmon.
Season the ragout with salt, pepper, sugar, lemon juice and rinsed, shaken dry and finely chopped dill.
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