White asparagus with ocean trout and orange vinaigrette

FOR the dressing, finely grate the peel of half an orange and put in a small bowl with the juice of the half orange. Add ginger, vinegar, oil, salt and pepper and whisk well.

Peel two remaining oranges and cut each into four thick slices.

Trim ends of asparagus and peel halfway up the stem with a vegetable peeler if the spears are very thick. Bring a saucepan of water to the boil, add asparagus and cook for three to four minutes until tender but crisp. Drain, refresh under cold water and drain again.

Brush ocean trout fillets lightly with extra oil and cook on a hot grill or barbecue for about three minutes each side or until cooked as desired.

To serve, divide asparagus spears evenly between four plates and top each with an ocean trout fillet. Place orange slices on the side and scatter with watercress sprigs. Drizzle with the dressing.