Asparagus is a proper springtime treat in the UK, so I’m putting it front and centre in this epic salmon en croûte. Ingredients 400g wild mushrooms 2 onions olive oil 50ml Scottish whisky ½ a bunch of fresh flat-leaf parsley or wild garlic (15g) 150ml half-fat crème fraîche 50g Old Winchester or Parmesan cheese 2 …
