Wash asparagus, peel thoroughly and cut off the lower ends. Cut asparagus into pieces about 3 cm long. Peel onion, halve lengthwise and cut into thin wedges. Wash tomatoes.
Heat butter in a pot and sauté onion slices until translucent. Add asparagus and heat briefly.
Pour in vermouth, add fish stock and bring to a boil. Simmer with closed lid at moderate heat for about 5 minutes. Add tomatoes and simmer for another 3 minutes.
Meanwhile, wash salmon and pat dry with kitchen roll. Cut salmon into bite-sized pieces and place in asparagus stock along with tortellini. Cook at low temperature for about 4 minutes.
For the gremolata, peel and finely chop the garlic. Mix with lemon zest and chervil. Add half of the gremolata to the stew and season with salt and pepper. Sprinkle the rest of the gremolata over the stew and serve.
Preparation Tip:
Outside the asparagus season, you can of course prepare this dish with other vegetables, such as fennel.
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