Scrambled eggs with white asparagus and smoked salmon

    35 min

    Scrambled eggs with white asparagus and smoked salmon make a great springtime brunch or light lunch. The asparagus may be cooked beforehand and reheated.

    2 people made this

    Serves: 4 

    • 1.5kg white asparagus
    • salt to taste
    • 1 pinch caster sugar
    • 8 eggs
    • 100ml double cream
    • pepper to taste
    • 60g butter
    • 16 thin slices smoked salmon
    • finely chopped fresh dill for garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Place the asparagus in a large wide pan and just cover with water. Add salt and a pinch of sugar. Bring to the boil, then reduce the heat and simmer gently until the spears are tender and can be easily pierced with a sharp knife, about 20 minutes. The cooking time varies depending on the thickness of the asparagus. Remove the asparagus and drain.
    2. Gently beat the eggs with the double cream. Season with salt and pepper.
    3. Melt the butter in a large pan over low heat. Add the egg mixture. Cook over a low heat, stirring frequently, till eggs are scrambled.
    4. Cut the asparagus into bite-size pieces and the salmon into small strips. Mix asparagus, salmon and scrambled eggs in a bowl and sprinkle with dill. Serve immediately on whole-grain bread or pumpernickel bread.

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