Heston's Asparagus Egg Dippers with Smoked Salmon

"As it was such a success last year, we decided to run my salmon-wrapped asparagus and soft-boiled egg recipe again but this time, for extra indulgence, the asparagus is cooked in butter rather than oil. The method is the same but the results are even more heavenly." Heston

Serves: 2


1 bunch Waitrose Asparagus

Unsalted butter

Salt and freshly ground black pepper

100g pack Heston from Waitrose Lapsang Souchong Tea Smoked Salmon

2 medium Waitrose Columbian Blacktail Free Range Eggs


Remove the woody part of the asparagus stems by gently snapping off the ends (they should break naturally).

Melt the butter in a frying pan over a medium heat, then add the asparagus, season with salt and freshly ground black pepper, and cover with a lid. Cook for approximately 5 minutes, or until the asparagus spears are cooked but still a vibrant green. Remove the pan from the heat.

Cover a chopping board with a layer of clingfilm. Put the salmon slices on top in a single layer, then lay another layer of clingfilm over the top. Using a rolling pin, flatten the salmon so it becomes uniform in thickness. Remove the clingfilm, cut the salmon into strips and use to wrap each spear, leaving the top sticking out, and a few centimetres showing at the base.

Using the smallest possible pan, just cover the eggs in cold water, and cover the pan. Bring to the boil quickly, over a high heat. Once boiling, remove from heat and leave to stand, still covered, for 6 minutes.

After 6 minutes, remove the eggs from the pan and place them in egg cups. Crack the top of each egg with a spoon and remove the top. To serve, dip the salmon-wrapped asparagus spears into the soft egg yolk.