Asparagus with hot-smoked salmon

Ingredients

• 1 kgasparagus
• 500 gbaby potatoes, unpeeled
• 2eggs
• 500 ghot-smoked salmon fillet
• 1 handfulfresh flat-leaf parsley, finely chopped
• to tastesalt and pepper
• 100 gbutter
• 1egg yolk
• to tastelemon juice
• as neededwater

Instructions

1. 1

   Prepare the asparagus

   Preheat the oven to 160°C. Peel the asparagus, going over each spear twice to remove any tough areas, then trim 1 cm from the base. Put the spears in a large saucepan, cover with cold water and season with salt. Bring to the boil, then turn off the heat, cover the pan and leave the asparagus to cook for 15 minutes.

2. 2

   Cook the potatoes

   While the asparagus cooks, bring a generous amount of cold, salted water to the boil in another pan. Add the baby potatoes and cook for 10–15 minutes. Drain them and keep warm in the covered pan.

3. 3

   Boil the eggs

   While the asparagus cooks, boil the eggs for 6 minutes so the yolks remain just runny. Cool them under gently running water, peel and halve. Lift the asparagus from its cooking liquid with a slotted spoon.

4. 4

   Warm the salmon

   Warm the salmon in the preheated oven for 5 minutes, until lukewarm. Melt the butter in a small saucepan and stir in the parsley. Remove the salmon skin and break the fillet into large pieces.

5. 5

   Finish and serve

   Halve the baby potatoes. Toss the asparagus and potatoes with the parsley butter, then season with salt and pepper. Serve with the salmon and place half a soft-boiled egg on each plate.

What is asparagus with hot-smoked salmon?

This is a Dutch-inspired combination of spring asparagus, potatoes, egg and smoked fish. White asparagus is especially associated with spring cooking in the Netherlands, where its mild, delicate flavour is often paired with rich accompaniments.

Here, the warm salmon and soft egg make the plate hearty, while parsley butter ties the vegetables together. The ingredient list also includes egg yolk and lemon juice, but the method uses parsley butter rather than making a Hollandaise sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1250 calories, 80g protein, 63g carbs, 76g fat.

The potatoes provide most of the carbohydrates, while the salmon supplies much of the protein and fat; butter and eggs add further fat and energy. Serve with extra green vegetables or salad to balance the rich fish and butter with more fresh produce.

Peeling white asparagus

Thick white spears need more peeling than green asparagus because their outer layer can stay fibrous. Peel from just below the tip towards the base, taking care not to damage the tender head.

Double-check the lower half of each spear, as directed, and trim 1 cm from the bottom. A vegetable peeler is a practical choice for this job.

Gentle asparagus cooking

The asparagus cooks in hot water after the pan is taken off the heat. Bringing the water to a boil first and then covering the pan gives the spears time to soften without prolonged bubbling.

Leave them in the covered pan for the full 15 minutes, then lift them out carefully with a slotted spoon. The spears should be tender enough to eat but still hold their shape.

Keep the timings coordinated

Start the potatoes while the asparagus is resting in its hot water, and boil the eggs during the same period. The potatoes take 10–15 minutes; check them for tenderness before draining.

Warm the salmon for only 5 minutes, until lukewarm, so it is ready to serve without being cooked further. Keep the drained potatoes covered while you finish the other components.

Parsley butter and salmon

Hot-smoked salmon is already cooked, so the oven step is just to take the chill off. Removing the skin and breaking the fish into large pieces makes it easy to portion alongside the vegetables.

Stir the chopped parsley into the melted butter, then toss it with the asparagus and potatoes. Season after tossing, since both the smoked fish and salted cooking water can contribute saltiness.

Serve it as a complete plate

Arrange the asparagus and potatoes with the salmon, then add half an egg to each plate. The combination needs little else, though a green salad or extra vegetables can bring freshness and crunch.

The stated quantities make a substantial meal for two. If you prefer a lighter plate, serve smaller amounts of salmon and potatoes alongside the asparagus.

Recipe notes & tips

• Choose spears of similar thickness so they cook at a similar rate.
• Peel the asparagus carefully, especially around the lower ends, where the outer layer is thickest.
• Keep the potato pan covered after draining to help them stay warm.
• Cool the eggs under gently running water to make them easier to handle and peel.
• Taste before adding much salt, as hot-smoked salmon can already be salty.
• Break the salmon into generous pieces so it stays distinct on the plate.

Variations

• Add Hollandaise: serve a separately prepared Hollandaise alongside instead of the parsley butter.
• Use green asparagus: reduce the cooking time and check the spears early for tenderness.
• Add fresh dill: mix a little chopped dill into the butter for a different herbal note.
• Include new potatoes: use small new potatoes and keep their skins on.
• Add lemon: finish the salmon and vegetables with a little lemon juice at the table.

Common mistakes to avoid

• Leaving tough skin on: peel the lower portions thoroughly and check the spears before cooking.
• Boiling the asparagus throughout: turn off the heat once the water boils and cook it covered for 15 minutes.
• Overcooking the eggs: time them for 6 minutes, then cool them promptly under gently running water.
• Cooking the salmon too long: warm it for 5 minutes only, until lukewarm.
• Adding too much salt: taste the dressed vegetables first, especially if the salmon is salty.

How to store

Store leftovers in a sealed container in the fridge and use within 1–2 days. Reheat the asparagus and potatoes gently until hot; the salmon can be served cold or warmed briefly, and the soft-boiled egg is best eaten freshly made.

Frequently asked questions