Scrambled eggs with white asparagus and smoked salmon make a great springtime brunch or light lunch. The asparagus may be cooked beforehand and reheated.
1 person made this
1.5kg white asparagus
salt to taste
1 pinch caster sugar
100ml double cream
pepper to taste
16 thin slices smoked salmon
finely chopped fresh dill for garnish
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Method Prep:15min › Cook:20min › Ready in:35min
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.
Gently beat the eggs with the double cream. Season with salt and pepper.
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.
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.