It’s prime picking season for asparagus and Phil Vickery has harvested the cream of the crop to cook the ultimate seasonal dish: asparagus and smoked salmon with pea and tarragon crème fraîche.
Griddled British asparagus and smoked salmon with pea and tarragon crème fraîche
Preparation time: 30 minutes
Cooking time: 10 minutes
For the griddled asparagus:
4 x 230g bundles British asparagus, trimmed
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 x 100g packs smoked salmon
For the pea and tarragon crème fraîche:
2 x 200ml tubs crème fraîche
4 tbsp tarragon, roughly chopped
2-3 tbsp cider vinegar
2-3 tsp caster sugar
250g petit pois frozen peas, cooked and refreshed then drained
Spicy smoked paprika (optional)
To serve: crusty sourdough or French bread
Trim the ends of the asparagus to remove the woody stems.
Place onto a tray and drizzle over the olive oil, season with salt and pepper and mix well
Heat a large griddle or frying pan over a medium heat and add the asparagus in small batches to take on a nice griddled colour. This will take approximately 3-6 minutes depending on the thickness of the stems. Remove then repeat until all the spears are cooked and put to one side.
Meanwhile mix the crème fraîche, tarragon, cider vinegar, sugar and petit pois, season with salt and freshly ground black pepper and mix well
To serve, wrap the smoked salmon around the griddled asparagus spears
Divide the wrapped spears evenly onto 4 plates then spoon over the pea crème fraîche. Dust with a little paprika and serve with crusty bread, a drizzle of olive oil and plenty of black pepper.