Smoked Salmon, Asparagus with Over Easy Egg
- 20 asparagus spears (320g/ 11.2oz), washed and trimmed
- 1 tablespoon (13.5g/ 15 ml) olive oil
- 2 eggs
- salt to taste
- white pepper to taste
- 4 oz (113.3 g) smoked atlantic salmon
Oven: Preheat oven to 400F/ 204C/ Gas Mark 6. Wash and trim asparagus spears. Toss lightly with the olive oil to coat. Place on a parchment covered baking sheet. Season with salt and white pepper to taste. Bake for 15-20 minutes.
Grill: Heat grill to medium-high heat. Wash and trim asparagus spears. Toss lightly with the olive oil to coat. Season with salt and pepper to taste. Place on a a grill sheet or right on the grill. Grill for 5-7 minutes, turning them every few minutes to prevent burning.
Pressure Cooker: Place washed and trimmed asparagus stalks flat in the bottom of the pressure cooker. Add 1/2 cup (118ml) water (or the minimum for your unit), and close the lid securely. Cook on high for 2-3 minutes. When done cooking, safely release the pressure and safely open the lid.
While asparagus is baking, cook eggs over easy. Set cooked eggs aside. When asparagus is cooked, top 10 asparagus spears with one egg, and 2 ounces (113.3g) smoked salmon and repeat for each serving. Smaklig måltid!
Base recipe makes 2 servings of 10 asparagus spears and one egg a piece.