Asparagus season is one big food party. Especially with family-in-law living in Limburg (they have the best asparagus) that give them as a birthday present. To make a twist on the classic asparagus, ham & eggs here a recipe with salmon and poached truffle egg. And if you have to peel the asparagus, save the peels to make a delicious stock for asparagus soup the next day.
Salmon asparagus with rosemary potatoes & poached truffle egg
500 gr fresh asparagus
1 kilo baby potatoes (halved)
3 twigs of rosemary (leaves brushed off)
2 tbps. of virgin olive oil
200 gram smoked salmon
4 fresh eggs
truffle tapenade (fresh even better if you’ve got any)
100 ml vinegar
salt & pepper
Heat up the oven to 200ºC en coat the baking tray with baking paper. Halve the baby potatoes and lay them flat on the tray. Sprinkle over with the olive oil, rosemary and pepper & salt. Put in the oven for about 20 minutes.
Put a pan filled with boiled water on the stove on high fire. Peel the asparagus and save the peels for later. Add the asparagus to the water when it boils and cook for 5 minutes. But the fire out and let it rest for about 15 to 20 minutes. Depending on high thick the asparagus are. When they feel soft when you press a fork in it you know they are good to eat.
While asparagus cook heat up a small pan with water and vinegar. Bring to boiling point. Beat an egg in a small bowl. Then whisk the water with a whisker until you form a funnel. You have to be quick with this one so when you have a good funnel you can take the whisker out and immediately put in the egg in the center of the pan. If you’ve done it right it the egg white should coat the yolk. Cook one egg for about 3 minutes. Grab the egg carefully and let it rest on a kitchen towel so it soaks up all the excess water. Repeat this process for the other 3 eggs.
For the final steps. Take out the potatoes out of the oven and let them rest. Grab the asparagus from the pan, dry them with a kitchen towel carefully do they don’t break. Roll some of the salmon around the asparagus and put them on the plate. Garnish some potatoes next to the asparagus and on the other side the poached egg. Add some truffle tapenade on top of the egg and sprinkle the rest with some pepper & salt to finish.
Tip: If you don’t like them to dry you can add some aioli to the asparagus and potatoes. (If you don’t have aioli you can just mix some garlic powder with mayonnaise for a similar result).