Alpine Salmon Chops with Grilled Green Asparagus and Vanilla Pernod Foam

Lightly salt and pepper the chops and brush with olive oil. Place on the oiled bars of the grill and grill for 2 minutes, then turn 45° without turning the fish – this will give you a perfect diamond grill pattern – then grill for another 2 minutes. Turn over and grill again for about 2 minutes.The green asparagus should be cooked on the edge of the grill, as it burns quickly. When it starts to “sweat”, put it on a hot plate and drizzle with olive oil, add a few squirts of lemonand some Maldon salt and the most delicious asparagus in the world is ready.The perfect sauce is vanilla pernod foam: mix the beurre blanc, the pulp of a vanilla bean and the pernod and blend.

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