Cut the salmon into appropriate portion pieces. Coat the salmon portions with the neutral cooking oil, then add some salt and pepper.
Coat the asparagus with a bit of the oil and get all your ingredients ready to BBQ.
Beurre Blanc – Finely chop the charlottes and fry them in butter in a pan until they are soft.
Add the white wine and reduce the liquid until it has almost all gone. Then whip in cold butter cubes.
Pisk inn kalde terninger med smør og hell i finkuttet gressløk. Smak til med salt og pepper.
Place the salmon directly on a pre-heated BBQ over direct heat (no tin foil needed if the grid is clean). Salt and peppered side facing down and cook for approximately 2 minutes on each side (less if you use back loin).
The asparagus are also placed directly on the BBQ. Leave them until they take a bit of color, but take them off before they go soft. Should have a bit of crunch.