Green Asparagus with Spicy Yogurt, Wholemeal Bread, Smoked Salmon and Poached Egg

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Green asparagus:

  • 365 g Green asparagus / peeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Sting Butter
  • 1 piece Lemon

Spicy yogurt:

  • 150 g 1 Greek style yogurt
  • 25 g 1 piece of ginger peeled
  • 10 g 2 cloves of garlic peeled
  • 10 g 1 piece of horseradish / peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 1 tbsp Liquid honey
  • 1 tsp Sweet chili sauce
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Whole grain bread:

  • 140 g 4 small slices of wholemeal bread

Smoked salmon:

  • 100 g 1 pack of sliced smoked salmon

Poached egg: he:

  • 2 piece Eggs
  • 2 piece Cups
  • 2 piece Small sheets of cling film
  • 2 tsp Sunflower oil
  • 2 liter Water


  • 2 piece Radish
  • 2 piece Basil tips
  • 2 tbsp Chive rolls


Green asparagus:

  • Peel the lower third of the green asparagus with a peeler and cut off the ends. Cook the cleaned one in boiling salted water (1 teaspoon salt), sugar (1 teaspoon) with butter (1 stick) and lemon (1 piece) for about 7 - 8 minutes until al dente and remove.

Spicy yogurt:

  • Peel the ginger, cloves of garlic and horseradish and dice very finely. Clean / core the chi-lis, wash and dice very finely. Put all the ingredients (1 cup of Greek yogurt, diced ginger, diced garlic cloves, diced horseradish, diced chili peppers, 1 tablespoon of liquid honey, 1 teaspoon of sweet chilli sauce, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) in one Put in bowl and mix well.

Whole grain bread:

  • Cut whole grain bread into slices (4 pieces) with the bread machine

Smoked salmon:

  • Halve the smoked salmon fillet slices and take apart.

Poached Eggs:

  • Brush sheets of cling film with oil and place / press each in a cup. Break open the eggs and slide each into a cup prepared with foil. Close each film with a clip. Bring water (2 liters) to a boil in a saucepan, slide in the egg packets and boil for 3 - 4 minutes, remove with a ladle and remove from the foil. In this way, lost eggs are very safe!
  • Spread whole-grain bread slices (2 pieces each) on 2 plates and cover / brush generously with the spicy yogurt. Spread the green asparagus on top, place the poached egg in the middle, spread the smoked salmon slices on top, garnish with a radish and a basil tip and sprinkle with chives, serve
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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