I first had samphire at the St Moritz Hotel in Cornwall.  It's such a beautiful accompaniment to fish, as it tastes of the sea.

I often have samphire on it's own with fish. but it's also delicious when combined with asparagus.  I've tried different cooking methods but prefer to steam the vegetables and then stir in a knob of butter and a squeeze of lemon.  Don't be tempted to skip the lemon, it lifts the dish to a whole new level.

As samphire is very salty, there's no need for any further salt other than that in the butter.