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🍽️ Asparagus with Smoked Salmon

767 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• 2 tbsp Butter
• 2 tsp Salt
• 2 tbsp Lemon juice
• 2 tsp Sugar
• 250 g Butter
• 2 Egg yolks
• 4 tbsp dry white wine
• 2 tbsp Lemon juice
• Salt
• white pepper (from the mill)
• 500 g Smoked salmon (in slices)
• 1 tbsp finely chopped chives
• 2 hard-boiled eggs

Instructions

1. 1. Thoroughly wash the asparagus under running water.
2. 2. Peel the asparagus from bottom to top using a vegetable peeler.
3. 3. Cut off the woody bottom ends of the stalks.
4. 4. Pour 3 liters of water into a large pot.
5. 5. Add butter, salt, lemon juice, and sugar to the water.
6. 6. Bring the water to a boil.
7. 7. Place the asparagus into the boiling water.
8. 8. Cook the asparagus for 15 to 18 minutes.
9. 9. Melt the butter for the sauce in a small saucepan.
10. 10. Skim off the foam rising from the melted butter.
11. 11. Place the egg yolk and wine in a metal bowl.
12. 12. Place the metal bowl over a pot of hot water (bain-marie).
13. 13. Whisk the egg yolk and wine mixture until frothy over the hot water.
14. 14. Stir the melted butter into the egg mixture drop by drop at first.
15. 15. Then pour in the remaining butter in a thin stream.
16. 16. Stir constantly until a creamy sauce forms.
17. 17. Ensure the egg mixture does not curdle (clump).
18. 18. Season the finished sauce with lemon juice, salt, and pepper.
19. 19. Hard-boil the eggs.
20. 20. Peel the boiled eggs.
21. 21. Finely chop the eggs.
22. 22. Plate the asparagus on serving dishes.
23. 23. Pour the sauce over the asparagus.
24. 24. Sprinkle the chopped egg over the asparagus.
25. 25. Sprinkle chives over the asparagus.
26. 26. Serve with the smoked salmon.

Nutrition per serving

• kcal: 767
• Protein: 34 g · Fett/Fat: 64 g · Carbs: 13 g