In the vale of Evesham, home of English asparagus it’s time for the early crop already.
Last Friday I grilled it again. Though this time without parmesan - it accompanied a bistro style dish of Salmon provençal with dauphinoise potato, pepper coulis and balsamic.
The salmon is marinaded in and grilled in tomato sauce. If you grill it (on a conventional grill) skin side up the skin turns crisp and becomes the best part of the whole dish. If the skin is burning before the salmon is cooked, you just need to reduce the heat of the grill. If you are chargrilling dip into flour as explained earlier to avoid it sticking. In season you could use wild salmon. I did last year and it was a complete revelation. Worth every penny.