White Asparagus with Hot Smoked Salmon

Name: White Asparagus with Hot Smoked Salmon with beurre blanc, potatoes & a jammy egg
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 400 g Potatoes; 500 g White asparagus; 2 piece Egg; 5 g Fresh curly parsley; 150 g Hot smoked salmon flakes; 100 g Beurre blanc; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

with beurre blanc, potatoes & a jammy egg

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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.

Tags:

Calorie Smart

•Special Ingredient

•High Protein

•-30% carbs

Allergens:

•Vis

•Melk (inclusief lactose)

•Selderij

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyHard

Ingredients

Serving amount

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

Energy (kJ)2601 kJ

Calories622 kcal

Fat33.7 g

Saturated Fat14.4 g

Carbohydrate44.3 g

Sugar3.7 g

Dietary Fiber10.7 g

Protein34 g

Salt1.6 g

Potassium500 mg

Calcium50 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Lid

•Small sauce pan

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.

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 in a knob of butter and the parsley, 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, place the asparagus in 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.