Method

1. First break off the ‘woody’ stems of the asparagus and then bring a pot of water to the boil. Cook the asparagus for about 1 to 2 minutes
2. Strain the water and place the hot asparagus immediately into a basin of cold water with water running into it until the asparagus is completely cold, this will stop it overcooking
3. Now place the salmon fillets on a chopping board and season with pepper
4. Arrange three spears of asparagus on top of the fillets and place a sprig of fennel on top. Then wrap each salmon fillet in a slice of Parma ham
5. Put each salmon fillet on a piece of aluminium foil and brush with a little olive oil and drizzle with some lime juice
6. Cover the top of the fillets in aluminium foil
7. Light the barbeque and when hot, place the salmon fillets on top. Cook gently for about 6 to 8 minutes each side, taking care when turning over the fillet
8. Alternatively you could cook the salmon wraps in the kitchen. Heat a little oil in a large frying pan and fry the fillets for about 1 to 2 minutes each side and then finish off in a pre-heated oven at 190°C / 375°F / Gas Mark 5 for another 8 to 10 minutes
9. Ensure the salmon is thoroughly cooked, by checking that that all juices run clear