Ingredients
Preparation
- Wash the salmon fillet, pat dry and cut into four equal-sized pieces.
- Peel the asparagus, cut 2 cm off the ends and halve. Cook the asparagus for 5 minutes in boiling water with plenty of salt and the sugar, and then place on a dry tea towel.
- Wrap two pieces of asparagus at a time with wild garlic. Brush four pieces of aluminium foil, measuring around 30 x 30 cm, with a little olive oil. Salt the salmon, season with pepper and place one fillet in the middle of each piece of aluminium foil.
- Place four pieces of asparagus wrapped in wild garlic on each fillet and sprinkle some finely grated orange zest over the top.
- Twist the ends of the aluminium foil together to form a parcel.
- Cook on the barbecue for 8 minutes over a high heat.
Tip: For more of a barbecue flavour, simply pierce two small holes in the top of the parcel!