Espárragos con salmón ahumado en caliente

Ingredientes

• 1 kg asparagus
• 500 g baby potatoes, unpeeled
• 2 eggs
• 500 g hot-smoked salmon fillet
• Handful fresh flat-leaf parsley, finely chopped
• Salt and pepper
• 100 g butter
• 1 egg yolk
• Lemon juice
• Water

Preparación

1. 1

   Preheat the oven to 160°C. Peel the asparagus with a dunschiller. Make sure you run the peeler twice over the surface to avoid any tough bits remaining.Trim 1 centimeter from the bottom. Place the asparagus in a large saucepan with cold water. Add some salt and bring the water to a boil. As soon as it boils, turn off the heat and put the lid on the pan. Let the asparagus cook for 15 minutes.While the asparagus cooks, bring a pan of plenty of cold, salted water to the boil and add the baby potatoes. Cook the potatoes for 10–15 minutes. Drain the potatoes and keep them warm in the pan with the lid on.While the asparagus cooks, boil the eggs for 6 minutes so the yolk is still just runny. Cool the eggs under cold, gently running water. Peel the eggs and halve them. Lift the asparagus out of the cooking liquid with a slotted spoon.Warm the pieces of smoked salmon in the oven for 5 minutes until lukewarm. Melt the butter in a small saucepan and add the parsley. Remove the skin from the salmon and break the salmon into large pieces.Cut the baby potatoes in half. Toss the asparagus with the potatoes and parsley butter. Season with salt and pepper. Serve the potatoes and asparagus with the salmon on a plate and place a halved soft‑boiled egg on each plate.