GRIDDLED BRITISH ASPARAGUS & SMOKED SALMON WITH PEA & TARRAGON CRÈME FRAICHE

SERVES 4 | TIME 40 mins - INGREDIENTS:

Phil Vickery’s simple and delicious seasonal recipe, as featured on This Morning

• 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 • crusty sourdough or French bread, to serve • 2 x 200ml tubs crème fraîche • 4 tbsp tarragon, roughly chopped • 2-3 tbsp cider vinegar • 2-3 tsp caster sugar • 250g frozen petit pois, cooked, refreshed then drained • Smoked paprika (optional)

Step 1

Trim the ends of the asparagus to remove the woody stems. Place onto a tray and drizzle over the olive oil, then season with salt and pepper and mix well

Step 2

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, set aside and repeat until all the spears are cooked. Meanwhile, in a bowl, add the crème fraîche, tarragon, cider vinegar, sugar and petit pois, season with salt and freshly ground black pepper and mix well

Step 3

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