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Home Asparagus with hot-smoked salmon

Asparagus with hot-smoked salmon

Recipes Main course

Discover how to prepare this fresh, elegant dish of white asparagus, juicy hot-smoked salmon and silky Hollandaise sauce — a symphony of flavors perfect for spring.

x_ckl_recipe_markerAsparagus with hot-smoked salmon Step into spring with our delicious recipe: Asparagus with Hot-Smoked Salmon! A refined dish that pairs the fresh flavor of white asparagus with the rich texture of hot-smoked salmon, finished with egg, baby potatoes and Hollandaise sauce. Asparagus with hot-smoked salmon Main course Dutch 2 30 min 5 min 30 min

Preheat the oven to 160°C. Peel the asparagus with a dunschiller. Make sure you run the peeler twice over the surface to avoid any tough bits remaining.
Trim 1 centimeter from the bottom. Place the asparagus in a large saucepan with cold water. Add some salt and bring the water to a boil. As soon as it boils, turn off the heat and put the lid on the pan. Let the asparagus cook for 15 minutes.
While the asparagus cooks, bring a pan of plenty of cold, salted water to the boil and add the baby potatoes. Cook the potatoes for 10–15 minutes. Drain the potatoes and keep them warm in the pan with the lid on.
While the asparagus cooks, boil the eggs for 6 minutes so the yolk is still just runny. Cool the eggs under cold, gently running water. Peel the eggs and halve them. Lift the asparagus out of the cooking liquid with a slotted spoon.
Warm the pieces of smoked salmon in the oven for 5 minutes until lukewarm. Melt the butter in a small saucepan and add the parsley. Remove the skin from the salmon and break the salmon into large pieces.
Cut the baby potatoes in half. Toss the asparagus with the potatoes and parsley butter. Season with salt and pepper. Serve the potatoes and asparagus with the salmon on a plate and place a halved soft‑boiled egg on each plate.

Recipes Main course 1 kg asparagus 500 g baby potatoes, unpeeled 2 eggs 500 g hot-smoked salmon fillet Handful fresh flat-leaf parsley, finely chopped Salt and pepper 100 g butter 1 egg yolk Lemon juice Water Large pot or asparagus pan Small saucepan Slotted spoon Measuring jug Immersion blender Cooking Pots and Sauce Pans cooking-pots-and-sauce-pans Knives knives Asparagus pans asparagus-steamer OXO Good Grips Measuring cup Plastic 1 Liter Oxo Good Grips ["Maatbeker"] Roasted duck breast with orange glaze and Christmas vegetables foodies-roasted-duck-breast-with-orange-glaze-and-christmas-vegetables Gluten-free risotto with mushrooms and truffle oil foodies-gluten-free-risotto-with-mushrooms-and-truffle-oil Braised duck legs with red cabbage and orange foodies-braised-duck-legs-with-red-cabbage-and-orange Grilled tournedos with red wine sauce and grilled vegetables foodies-grilled-tournedos-with-red-wine-sauce-and-grilled-vegetables

Recipe

Asparagus with hot-smoked salmon

Step into spring with our delicious recipe: Asparagus with Hot-Smoked Salmon! A refined dish that pairs the fresh flavor of white asparagus with the rich texture of hot-smoked salmon, finished with egg, baby potatoes and Hollandaise sauce.

Course	Main course
Kitchen	Dutch
Servings	2

Preparation time

Preparation time	30 min
Time in oven	5 min
Total	30 min

Equipment

Large pot or asparagus pan
Small saucepan
Slotted spoon
Measuring jug
Immersion blender

Ingredients

1 kg asparagus
500 g baby potatoes, unpeeled
2 eggs
500 g hot-smoked salmon fillet
Handful fresh flat-leaf parsley, finely chopped
Salt and pepper
100 g butter
1 egg yolk
Lemon juice
Water

Asparagus with hot-smoked salmon

Preheat the oven to 160°C. Peel the asparagus with a dunschiller. Make sure you run the peeler twice over the surface to avoid any tough bits remaining.
Trim 1 centimeter from the bottom. Place the asparagus in a large saucepan with cold water. Add some salt and bring the water to a boil. As soon as it boils, turn off the heat and put the lid on the pan. Let the asparagus cook for 15 minutes.
While the asparagus cooks, bring a pan of plenty of cold, salted water to the boil and add the baby potatoes. Cook the potatoes for 10–15 minutes. Drain the potatoes and keep them warm in the pan with the lid on.
While the asparagus cooks, boil the eggs for 6 minutes so the yolk is still just runny. Cool the eggs under cold, gently running water. Peel the eggs and halve them. Lift the asparagus out of the cooking liquid with a slotted spoon.
Warm the pieces of smoked salmon in the oven for 5 minutes until lukewarm. Melt the butter in a small saucepan and add the parsley. Remove the skin from the salmon and break the salmon into large pieces.
Cut the baby potatoes in half. Toss the asparagus with the potatoes and parsley butter. Season with salt and pepper. Serve the potatoes and asparagus with the salmon on a plate and place a halved soft‑boiled egg on each plate.

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This dish combines the best of asparagus season with the rich flavor of hot-smoked salmon. The parsley butter gives the asparagus and potatoes a lovely, fresh touch. Make sure the asparagus are well peeled so no tough bits remain.

Serve this dish immediately after cooking for the best result. The soft‑boiled egg completes the plate and adds a creamy texture. Delicious with a fresh salad on the side or simply as a main course.

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OXO Good Grips Measuring cup Plastic 1 Liter

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