1. To make the beurre blanc, place the shallots, vinegar and wine in a pan and reduce until there is almost no liquid left.

2. Add the cream and heat gently. Whisk in the butter a little at a time, never allowing the sauce to boil. Season with lemon juice and zest and lime juice and season well.

3. To prepare the asparagus cut off the woody ends and peel away the lower harder skin of each asparagus spear

4. To cook the asparagus plunge into salted boiling water for 6 to 8 minutes until tender, drain, season and brush with melted butter

5. Brush each salmon fillet with melted butter and season with salt and white pepper. Place under a preheated grill for 5-6 minutes until just cooked

6. Serve immediately with the, beurre blanc, asparagus and freshly steamed new potatoes.

Chef tip
You could also serve that salmon with steamed sugar snap peas or mange tout