White Asparagus with Hot Smoked Salmon

• Boil the potatoes for 5 - 7 minutes, covered.
• Add the egg and continue cooking for 7 - 8 more minutes (see Tip).
• In the meantime, chop the parsley.

Tip: add the egg carefully so as not to break it, or you can also use a separate pan if preferred.

• Carefully remove the egg, then drain the potatoes and return to the pot.
• Rinse the egg under cold water, then peel and halve it.
• Stir a knob of butter and the parsley into the potatoes, then season to taste with salt and pepper.
• Cover with the lid and set aside until serving.

• In the meantime, boil the asparagus in the other pot for 7 - 10 minutes (see Tip).
• Drain the asparagus and return to the pot.
• Season to taste with salt and pepper, then set aside.

Tip: the exact cooking time depends on how thick the asparagus is. Use a fork to check it; if it pierces easily, then the asparagus is done.

• Melt a knob of butter in a small saucepan over low heat.
• Heat the beurre blanc for 2 - 3 minutes, stirring so as to prevent the sauce from sticking to the pan.