Loch Duart Salmon Fillet and Glamis Asparagus with Chive & Lovage Sauce

Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add 100ml of cream and bring back to the boil. Whisk in approx 100g diced cold butter & strain through fine sieve into a clean saucepan. Add chives, lovage and lemon juice and set aside.

Blanch the Asparagus in boiling salted water.

Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.

Warm through the sauce – do not boil.

Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.