Pretty happy with this one. I love this time of the year.
We just went across the road to my work and picked some super young wild garlic that’s just come up.
Dry brined the salmon for quarter of an hour. Skinned it because I love the flesh taking on a sear. It was served slightly pink inside.
Asparagus gently cooked in water and olive oil. (Honestly it tastes incredible this early in the season).
Jersey Royals steamed in the freshly-picked wild garlic and butter.
I didn’t really want to make a sauce, but instead used some really nice zingy mayonnaise that I’ve had sitting in reserve for a while. It worked nicely with the potatoes especially.
Served with a little half of Hugel Riesling. Asparagus is quite hard to pair, but this worked well.
by agmanning