Sancerre is a beautiful mineral-tinged Sauvignon Blanc, ideal for summer sipping and pairing with two hot weather favourites.

Asparagus in lemon butter

280 g fresh asparagus

2 tbsp salted butter

1/2 tsp black pepper

1 lemon

Boil the asparagus in salted water for 12 minutes or grill to preference.

Place the salted butter in a skillet at low heat and squeeze the juice of one lemon into it. Add the black pepper.

Pour the butter sauce on top of the asparagus.

Serves four.

Salmon with parsley butter

4 salmon steaks weighing 200 g each

3 tbsp salted butter, softened

2 bay leaves

1.5 tbsp parsley

1 tbsp salt

1 lemon

1/2 tsp black pepper

Worcestershire sauce

Boil just enough water to cover the fish and add the bay leaves, salt and lemon juice. Decrease heat and allow the water to simmer.

Place the salmon steaks into the simmering water for 3 minutes, then remove from the heat, leaving the fish in the hot water for another 5 minutes.

Thinly chop the parsley and mix into the butter, adding a dash of Worcestershire sauce and the black pepper. Mix thoroughly.

Put the steaks on the serving dishes, delicately remove the skin and place 1 tsp of the parsley butter on the fish.