Serves 2 people

2 x 150g salmon escalopes, skinned & boned
1 bunch of Norfolk asparagus
2 oranges
1 dessertspoon whipping cream
1 glass white wine
125g butter, cut into chunks, chilled

· Boil the trimmed asparagus spears until tender.

· Pan fry or grill the salmon escalopes.

· To make the sauce, segment the oranges, keeping some segments to one side for garnish.

· Squeeze the juice into a small saucepan.

· Add the wine to the juice and bring to the boil, boiling rapidly until the volume has reduced by half.

· Add the cream, bring to the boil.

· Add the chilled butter.

· Shake to amalgamate all the ingredients.

· Place the salmon on top of the asparagus.

· Pour on the sauce, decorating with the orange segments.