75ml extra virgin rapeseed oil(smoked if you have it)
25ml red wine vinegar
You can griddle sprue asparagus (the thin first pickings) from raw, but if the spears you buy are thicker, boil them first for a minute, then refresh in cold water before griddling.
Heat a griddle pan. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender. Combine the oil and vinegar to make the dressing.
Divide the asparagus between four plates. Scatter over the salmon flakes, apple matchsticks, watercress shoots and crumbled rye crackers, then finish with the shrimp. Drizzle over the dressing just before serving.