Heston Blumenthal's asparagus egg dippers with smoked salmon recipe
Asparagus and egg go hand in hand (or spear in yolk). Wrapping the asparagus with smoked salmon makes this recipe the king of dipping.
Heston says: "For extra indulgence, the asparagus is cooked in butter rather than oil. The method is the same [as cooking with oil] but the results are even more heavenly."
Ingredients
- 1 bunch of asparagus
- 1 chunk unsalted butter, enough to cook with
- 100 g smoked salmon
- 2 medium eggs
- 1 bunch of asparagus
- 1 chunk unsalted butter, enough to cook with
- 3.5 oz smoked salmon
- 2 medium eggs
- 1 bunch of asparagus
- 1 chunk unsalted butter, enough to cook with
- 3.5 oz smoked salmon
- 2 medium eggs
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Remove the woody part of the asparagus stems by gently snapping off the ends (they should break naturally).
- Melt the butter in a frying pan over a medium heat, then add the asparagus, season with salt and freshly ground black pepper, and cover with a lid. Cook for approximately 5 minutes, or until the asparagus spears are cooked but still a vibrant green. Remove the pan from the heat.
- Cover a chopping board with a layer of clingfilm. Put the salmon slices on top in a single layer, then lay another layer of clingfilm over the top. Using a rolling pin, flatten the salmon so it becomes uniform in thickness.
- Remove the clingfilm, cut the salmon into strips and use to wrap each spear, leaving the top sticking out, and a few centimetres showing at the base.
- Using the smallest possible pan, just cover the eggs in cold water, and cover the pan. Bring to the boil quickly, over a high heat. Once boiling, remove from heat and leave to stand, still covered, for 6 minutes.
- After 6 minutes, remove the eggs from the pan and place them in egg cups. Crack the top of each egg with a spoon and remove the top. To serve, dip the salmon-wrapped asparagus spears into the soft egg yolk.
This recipe was devised by Heston Blumenthal for Waitrose
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