White Asparagus with Hot Smoked Salmon
with beurre blanc, potatoes & a jammy egg- Ei
- Vis
- Melk (inclusief lactose)
- Selderij
- Tarwe
- Selderij
- May contain traces of allergens
There is a special ingredient in your box! White asparagus, also known as white gold, is back in season. This vegetable grows underground, so it keeps its light colour.
Ingredients
200 g
Potatoes
250 g
White asparagus
1 piece
Egg
(Contains: Ei)
2.5 g
Fresh curly parsley
(May be present: Selderij)
75 g
Hot smoked salmon flakes
(Contains: Vis)
50 g
Beurre blanc
(Contains: Vis, Melk (inclusief lactose), Selderij, Tarwe)
Not included in your delivery
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Fill two pots or saucepans with plenty of water and bring to the boil. Wash the potatoes and cut into wedges.
- Cut off the tough base of the white asparagus (around 1 - 2cm) and discard.
- Peel the asparagus, being sure to leave the tips intact.
Did you know... white asparagus is grown underground, which is how it gets its colour; the lack of sunlight stops it from producing chlorophyll. Both white and green asparagus contain folic acid, which plays an essential role in the production of red blood cells and in boosting energy levels.
- Boil the potatoes for 5 - 7 minutes, covered, then add the egg and continue cooking for 7 - 8 more minutes (see Tip).
- In the meantime, chop the parsley.
- Carefully remove the egg from the pan, then drain the potatoes and return them to the pan. Rinse the egg under cold water, then peel and halve it.
- Stir a knob of butter and the parsley into the potatoes, then season with salt and pepper. Cover with the lid and set aside until serving.
Tip: add the eggs carefully so as not to break them. You can also use a separate pan if preferred.
- In the meantime, add the asparagus to the other pan and boil for 7 - 10 minutes (see Tip).
- Drain the asparagus and season to taste with salt and pepper, then set aside.
Tip: the cooking time depends on how thick the asparagus is. Use a fork to test it; when it pierces easily with no resistance, it's done.
- Melt a knob of butter in a small saucepan over low heat. Warm the beurre blanc for 2 - 3 minutes, stirring so as to prevent the sauce from sticking to the pan.
- Serve the potatoes and the asparagus on plates. Top the asparagus with the hot smoked salmon.
- Pour over the beurre blanc and serve with the egg.
