Griddled British Asparagus & Smoked Salmon with Pea & Tarragon Crème Fraiche

Method

• 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.