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1
Cut off the tips of the asparagus.
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2
From the stems, snap off the woody ends and reserve for sauce.
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3
Slice the middle stems on an angle and set aside.
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4
Heat a non-stick pan, cook the lardons for about 1 minute, until golden brown, and set aside.
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5
Make your sauce by chopping the woody ends of the asparagus into pieces and placing them in a saucepan with the 300ml stock and bring to the boil.
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6
Then turn down to a medium heat and cook for 5 minutes.
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7
Blitz and pass through a coarse chinois, place back into saucepan, add the cream and season with salt and pepper.
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8
Heat a medium sized saucepan on medium high heat and drizzle with a little oil.
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9
Add the chopped shallot and sweat for 1 minute, then add the pearl barley and sweat for another minute.
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10
Add the wine and bring to the boil.
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11
Add half of the stock and bring to boil then turn down to a medium heat, cook out until the liquid is well absorbed stirring occasionally.
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12
Add the remaining stock and cook until the barley is tender- about 20-25 minutes.
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13
When ready, add the asparagus stems and tips cut in an angle and cook out 3-4 minutes.
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14
Add extra stock as needed to keep the ragout moist, and add the cooked and shelled peas, bacon and gently stir
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15
Place the Salmon on a small tray and season with salt and pepper.
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16
Finely grate a little of the lemon zest on top.
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17
Bring the steamer to the boil on a high heat and place the Salmon inside.
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18
Cover and cook for 3 minutes for a pink in the middle salmon.
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19
Serve the ragout in a bowl with the steamed Salmon on top, and the sauce.
