Asparagus and Smoked Salmon Rice

for  4

• one red onion
• a tablespoon of butter
• 300 g asparagus tips
• 300 g Ronaldo rice
• 50 cl of white wine
• 1 l fish or shellfish stock
• 300 g smoked salmon
• 2 tablespoons Crème Fraîche
• a teaspoon of ketchup
• pepper
• samphire

Sauté the onion cut into wedges in the butter, add the asparagus tips and sauté for 2 or 3 minutes. Remove a few tips for decoration, add the rice, let it fry a little, pour in the wine and when it has evaporated, add the boiling stock, stirring from time to time, until the rice is ready. Meanwhile, mix the Crème Fraîche with the ketchup and a little pepper. Place the rice on the serving plate, sprinkle with pepper, sprigs of salicornia, the Crème Fraîche mixture, arrange the smoked salmon around it and serve.