Contents
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Ingredients
- 100 g Smoked salmon
- 250 g Fresh asparagus
- 2 Pc. Eggs
- 1 disc Prosciutto
- 8 Pc. Wild garlic leaves
- 0,5 Pc. Orange
- 2 tbsp Honey liquid
- 50 g Butter
- 2 tbsp Olive oil
- 1 tbsp Vinegar
- 1 tsp Mustard
- 1 pinch Sugar
- Sea salt from the mill
- Pepper from the grinder
Instructions
- First, prepare the wild garlic vinigrette: Put the wild garlic leaves (I always freeze some, as they are only available for a short time, namely from April to the beginning of May) in a blender, add the juice of half a freshly squeezed orange , Mustard, 1 tbsp honey, vinegar, and salt and pepper. Mix the whole thing properly into a delicious vinigrette.
- Now the asparagus: Peel the asparagus and cook in a high pan or a wide saucepan with the skin and plenty of water until al dente. Season the water with salt and a pinch of sugar beforehand. After the cooking time, pour off the brew with the bowl (save if possible, you can still use it for sauces or asparagus cream soup). Leave the asparagus in the pan and caramelize with half of the butter (25 gr.) And the rest of the honey. Keep swirling and adding a little more salt.
- The eggs: when the asparagus is ready, heat the second half of the butter in the pan, cut the prosciutto ham into strips and add to the pan. Then add the eggs (as a fried egg) and season with salt and pepper.
- Serving: Place the salmon loosely in the middle of a flat plate, pour the wild garlic vinigrette around it. Place the asparagus pieces on top of the salmon and place an egg with ham on top of each.
Nutrition
Serving: 100gCalories: 225kcalCarbohydrates: 8.7gProtein: 5.6gFat: 18.8g