First make the celeriac purée by placing the celeriac cubes into a pot of boiling salted water. Bring the pot back to the boil and then simmer until soft and tender. Strain the celeriac, place in a food processor and blend until smooth. To ensure an extra smooth purée, pass the celeriac through a sieve afterwards. Lastly stir in the cream and season generously with salt and pepper and keep warm until service.
Next, trim the asparagus and blanch in boiling salted water for about 15 seconds, then plunge into iced water immediately. When completely cold, pat dry with kitchen towel and wrap each asparagus spear in half a slice of Parma ham, Gill the spears for about 2 minutes until the Parma is crispy and keep warm until service.
Make the glaze by mixing the honey, whole grain mustard and oil together in a small bowl. In a hot pan, seal the salmon on both sides for about 1 minute. Transfer the salmon to an oven tray and coat with the mustard glaze. Bake in the pre-heated oven for 5-7 minutes, making sure that the salmon stays pink in the middle.
De-glaze the salmon pan with the white wine and leave on a medium heat to reduce by half. Then stir in the lemon juice and slowly add the cold butter until the buerre blanc thickens.
To serve, place some celeriac purée in the centre of each plate, lay two asparagus spears on top and carefully place the salmon on the asparagus. Garnish with some beurre blanc.