Asparagus goes very well with smoked fish and with eggs. This recipe uses both and ties all the ingredients together with a delicious herby hollandaise sauce, which takes no time at all to make.
10-12 spears asparagus
4 slices smoked salmon
2 large eggs
Quick Hollandaise Sauce:
2 egg yolks
3-4 tsp lemon juice
pinch of salt and cayenne pepper
60g butter, melted
1 Tbs chopped fresh tarragon (optional)
Pink peppercorns (optional)
Extra virgin olive oil
Trim and wash asparagus and place in a frying pan. Add cold water to cover, then turn on the heat, bring to the boil and cook for 3 minutes or until al dente. Drain on paper towels then arrange on two heated serving plates. Meanwhile poach the eggs and make the sauce.
Arrange a poached egg and two slices of smoked salmon on each serving of asparagus. Garnish with the sauce, a few pink peppercorns, if using and a drizzle of olive oil.
Quick Hollandaise Sauce: place egg yolks, lemon juice, salt and pepper in a heatproof bowl and whisk with a balloon whisk to combine. Whisk in the hot melted butter, then zap in the microwave for 14-15 seconds (no more or the egg yolks will scramble). Whisk vigorously to combine, add the tarragon and serve.