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White Asparagus with Smoked Salmon |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
16 white asparagus
4 slices smoked salmon
3 spring onions, finely chopped
3 tbsp chopped chives
250g unsalted butter
3 egg yolks
2 egg shell halves
white wine
Lemon juice
pepper & salt
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Peel the asparagus and cut off
the ends. Put in a large saucepan with cold water and put
on a low to medium heat. Take off the heat just as it
reaches boiling point. Leave the asparagus for 5 - 10 mins
in the hot water, until al dente. Drain.
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On a low heat melt the butter
for the sauce. Carefully skim off the milk solids floating
on the top with a spoon. Keep the clarified butter warm on
low heat or in a bain-marie.
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Put the egg yolks in a pan,
and keep an egg shell half to measure out the liquids. Add
2 egg shell halves of white wine and 1 egg shell half of
water. Beat the mixture until foaming. Put the pan on a
low heat and keep beating with a whisk until you get a
light foaming sauce.
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Slowly add the melted butter
to the egg mixture, as if you were making mayonnaise. Keep
whisking. Finish by adding the pepper, salt & lemon juice
to taste.
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Apportion the salmon and
asparagus over the 4 plates, spoon over the sauce and
finish by sprinkling with spring onion and chives.
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DAILY
DINNERS 
