I'm never so pleased as when I have something new to play with that I have no idea what to do with it. Salicornia, aka sea asparagus, got a kilo comming in tomorrow to experiment with in preparation for a catering Im do at a consultant in December. Ultimately will be served with slow cooked moose entrecôte with a chanterelle demi and grilled citrus marinated halibut filet. Ideas? Experience using it? Im not confident in Google recipes. I'd love to have some feedback from those of you that have used it.