Smoked Salmon with Asparagus and Poached Egg
Smoked Salmon with Asparagus and Poached Egg (tender asparagus rolled in a slab of salmon and topped with a poached egg) will please your springtime guests.
- 4 Nature's Yoke egg, poached
- 1 lb asparagus spears
- 1 tbsp olive oil
- salt and pepper
- 8 oz smoked salmon, room temperature
- Bearnaise sauce (see sauces)
To Poach Eggs
Heat water in kettle until simmering, but not boiling.
Crack eggs open into small bowl, two at a time.
Whisk simmering water in circle, then slide eggs carefully into the water.
Let simmer for about 3 minutes loosening from bottom of kettle if needed. Remove with slotted spoon. Repeat for remaining two eggs.
To Roast Asparagus
Preheat oven to 450 degrees F.
Cut off woody ends of asparagus and peel the bottom part of the stalk with a peeler. (This will make your asparagus more tender.)
Lay the spears on a baking sheet and add 1 T. olive oil, salt and pepper. Toss to coat.
Bake for 8 minutes or until spears are dark green and tender.
To Assemble the Dish
Divide asparagus into four bundles.
Roll each bundle with a strip of smoked salmon.
Place poached egg on top and drizzle Bearnaise sauce over all.
Sprinkle with fresh ground black pepper. Enjoy!