1. Cut off the tips of the asparagus. From the stems, snap off the woody ends and reserve for sauce. Slice the middle stems on an angle and set aside.
2. Heat a non-stick pan, cook the lardons until they are golden brown, about 1 minute. Set aside.
3. Make your sauce by chopping the woody ends of the asparagus into pieces. Place in a saucepan with the 300ml stock and bring to the boil, turn down to a medium heat and cook 5 minutes. Blitz and pass through a coarse chinois, place back into saucepan, add the cream and season with salt and pepper.
4. Heat a medium sized saucepan on medium high heat and drizzle with a little oil. Add the chopped shallot and sweat until translucent, for about 1 minute.
5. Add the pearl barley and continue stirring for a minute.
6. Add the wine and bring to the boil. Add half of the stock and bring to boil then turn down to a medium heat, cook out until the liquid is well absorbed stirring occasionally.
7. Add the remaining stock and cook until the barley is tender, about 20-25 minutes
8. When ready, add the asparagus stems and tips cut in an angle and cook out 3-4 minutes.
9. Place the salmon on a small tray and season salt and pepper and finely grate a little of the lemon zest on top. Bring the steamer to the boil on a high heat and place the salmon inside, cover and cook for 3 minutes for a pink in the middle salmon.
10. Add extra stock as needed to keep the ragout moist.
11. Add the cooked and shelled peas, bacon and gently stir.
12. Serve in a bowl with the steamed salmon on top and the sauce.
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