There’s something a little decadent about Dale Pinnock’s Asparagus & Smoked Salmon Egg Dippers, and it’s great for so many body systems. It makes a lovely starter, or even a between-meal snack
• 75g asparagus spears, trimmed
• 1 large free-range egg
• 50g smoked salmon
1 Bring a small pan of water to the boil, then lower the heat to a gentle, rolling boil. Drop the asparagus into the water for 4–5 minutes, just long enough for it to turn a bright, vivid green. Remove, drain and dry on kitchen paper.
2 Place the egg in the boiling water and allow to boil for 6 minutes, for a soft-boiled egg (hard white, soft yolk).
3 While the egg is cooking, cut the smoked salmon into strips of about 2 x 6cm, and wrap them around the middle of the asparagus spears.
4 Remove the egg from the water and place it in an egg cup. Remove the top to expose the runny yolk, ready for dipping. For a hard-boiled egg with a fully set yolk, cook for 10 minutes.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef