Ingredients

• 1/2 whole (s) lemon, juiced
• 5 Tbsp(s) grass-fed salted butter
• 1 large pastured egg yolk
• 1/4 tsp(s) freshly ground black pepper
• 1 Tbsp extra virgin olive oil
• 1/4 pound(s) organic asparagus, trimmed
• 12 ounce(s) wild salmon fillet

• 23.5 g lemon, juiced
• 70 g grass-fed salted butter
• 17 g pastured egg yolk
• 0.5 g freshly ground black pepper
• 14 g extra virgin olive oil
• 113.5 g organic asparagus, trimmed
• 336 g wild salmon fillet