Green asparagus with grilled salmon and hollandaise

May is asparagus month, and I secretly think green asparagus is the best on the BBQ. No peeling, just straight on the grill. With a piece of salmon with a crispy skin and a homemade hollandaise, you have a spring dish that you'll really want to sit down and enjoy. - Lobke

Why this works so well on the BBQ

You don't need to peel green asparagus and they can handle a lot of heat. A few minutes on a cast-iron grill pan gives them beautiful grill marks and a light smoky flavor, and they retain a bit of bite. Place the salmon skin-side down: that skin protects the fish flesh and becomes deliciously crispy.

Get started!

1. Snap off the woody ends of the asparagus. Toss them with a little oil, salt and pepper.
2. Make the hollandaise: whisk the egg yolks with lemon juice and a tablespoon of water in a bowl over gently simmering water. While whisking, gradually pour in the melted butter, until the sauce is thick and glossy. Season with salt and a pinch of cayenne pepper, and keep it warm.
3. Place the grill pan on the BBQ and let it get really hot.
4. Pat the salmon dry, brush it with oil and sprinkle it with salt. Place it skin-side down in the grill pan and leave it for 5 to 6 minutes without moving it.
5. Carefully turn the salmon over and cook for another 1 to 2 minutes. At around 50°C in the center, it is opaque and juicy.
6. Meanwhile, grill the asparagus for 4 to 5 minutes, turning them once.
7. Place the asparagus on a platter with the salmon on top, spoon the hollandaise over it and serve with lemon wedges.

Tip

Is the hollandaise curdling? Whisk in a splash of cold water or an ice cube, then it will usually come back together.

Storage and leftovers

Hollandaise is best served immediately. Grilled salmon and asparagus keep well in the refrigerator for 1 day and are perfectly fine cold in a salad or on a slice of bread with cream cheese.