1
Cut the salmon into appropriate portion pieces. Coat the salmon portions with the neutral cooking oil, then add some salt and pepper.
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/Grillet-Laks-med-asparges-og-beurre-blanc-1.jpeg)
2
Coat the asparagus with a bit of the oil and get all your ingredients ready to BBQ.
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/Grillet-Laks-med-asparges-og-beurre-blanc-2.jpeg)
3
Beurre Blanc – Finely chop the charlottes and fry them in butter in a pan until they are soft.
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/Grillet-Laks-med-asparges-og-beurre-blanc-3.jpeg)
4
Add the white wine and reduce the liquid until it has almost all gone. Then whip in cold butter cubes.
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/Grillet-Laks-med-asparges-og-beurre-blanc-4.jpeg)
5
Pisk inn kalde terninger med smør og hell i finkuttet gressløk. Smak til med salt og pepper.
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/Grillet-Laks-med-asparges-og-beurre-blanc-5.jpeg)
6
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).
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/Grillet-Laks-med-asparges-og-beurre-blanc-6.jpeg)
7
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.
![](https://www.froyasalmon.no/wp-content/uploads/2022/05/aspargus.jpeg)