400g pack asparagus
1 tbsp olive oil
4 salmon fillets, about 140g each, skinned
50g butter, melted
6 tbsp coarse breadcrumbs
1 tbsp coarsely ground or crushed peppercorns
small bunch chives, chopped to serve
Heat oven to 200ºC. Cook the asparagus in a pan of boiling salted water for 1 min, drain, then run under the cold tap for a few secs. Drain again, toss in olive oil and spread out to a single layer in a large ovenproof roasting tin. Check the salmon for pin-bones, then arrange on top of the asparagus.
To make the crust, finely grate the zest of 1 lemon, then add this to the butter, breadcrumbs and pepper, and sprinkle liberally over the salmon. Cut the lemons into wedges. Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish.
Roast fish for 12-15 mins or until it is just cooked through, it should be opaque and firm. Sprinkle with chives, then serve immediately with buttered new potatoes.