Wild sockeye with aged balsamic and asparagus with coastal English cheddar. 
Discussion
The Sockeye is beautiful! 🤌
On a Fiesta plate!
I'll start my asparagus off in the seamer then transfer them to fry pan with Kerrygold butter. I'll add in some minced up garlic halfway through the browning and before I take it off the heat I'll sprinkle in some parmesan cheese.