1. Chop the shallots and crush the peppercorns. Fry the shallots until translucent. Add the white wine and 2 tablespoons lemon juice. Let the mixture boil until it reduces to about a quarter. Strain the liquid into a saucepan. Add the Alpro Soya Single, bring the sauce to boiling point and simmer for a few minutes. Remove from the heat and fold in, 125g melted butter, which has cooled slightly. Don’t, let the sauce boil again or it may curdle. Finely chop all the herbs and spring onions and add to the sauce. Season with nutmeg, salt and pepper. Keep warm on a very low heat until needed.
2. Fill an asparagus pan with salted water and bring to the boil. Peel the asparagus and cut or snap off the hard ends (1-3 cm). Boil until tender (about 15 minutes depending on the thickness). Remove from the water and drain well.
3. Wash the new potatoes. Cook in salted water until cooked but still a little firm. Drain and pat dry with kitchen paper. Heat 1 tablespoon margarine in a large pan and sauté the potatoes until golden brown.
4. Divide the asparagus and smoked salmon between 4 warm plates and season with freshly ground pepper. Add the potatoes and top with the sauce and a sprinkle of extra herbs. A perfect light and creamy starter or main course to celebrate the all too short asparagus season.
How do you know if asparagus is fresh? If two stems make a soft squeaky sound when you rub them against each other, they are perfectly fresh – if the tips are stiff, they are not.