Dale Pinnock’s Asparagus & Smoked Salmon Egg Dippers

b28a4d2c07a774498640ee2b7ab7f69d


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


Ingredients
• 75g asparagus spears, trimmed
• 1 large free-range egg
• 50g smoked salmon

Method
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

Like this article?

Share on Facebook
Share on Twitter
Share on Linkedin
Share on Pinterest

Find Something special