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Heston's Asparagus Egg Dippers with Smoked Salmon

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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

Ingredients

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

Method

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.

Comments and images

Average user rating 3 stars out of 5

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Lynn Downie

Lynn Downie 24 May 2011 13:16

Really enjoyed this but would definitely leave eggs for only 4 mins.. left them for 5 and still hard boiled!

Tanner

Tanner 20 May 2011 04:00

Yes my friend Linda and Robin told me about this and I must try it.I live in the US ,and they said it was lovely..Kathy Tanner

Peetee

Peetee 19 May 2011 09:22

How on earth do you neatly wrap the salmon around the asparagus? The Waitrose salmon we bought was in small pieces so there was never a piece long enough to make decent strips. I tried the rolling pin and found the salmon/cling film bunched up as I rolled and the resulting salmon, while larger and flatter, was now too thin to survive being cut and wrapped.

Jessica92

Jessica92 18 May 2011 20:20

I cooked this meal for my parents and the loved it. They thought it was a starter though.... :/ My eggs were really soft ang yolky. I completely forgot to leave them to stand for 6 minutes and just served it straight away. Would definatly make it again :)

Jenbags

Jenbags 17 May 2011 22:08

Thanks for the tips on the egg, guys. I tried popping the egg in a pan of tap-hot water, bringing it to the boil and turning it off after 1 min, then immediately emptying out the water and cooling with a splash of cold. The egg was marginally underdone, but better that than hard eh? Whatever happened to putting an egg in boiling water for 3 mins?! Otherwise, delicious dish but a little rich if the quantities above are for 1 person (it doesn't say in the recipe)

Captain

Captain 16 May 2011 18:35

I'm glad I'm not the only one with hard-boiled eggs after leaving them to stand for 6 mins.

bergill

bergill 15 May 2011 10:35

"Leave to stand for 6 minuites" ? For the perfect hard boiled egg maybe

Frances23

Frances23 14 May 2011 12:15

We made the eggs as per Heston's recipe and got hard boiled eggs. We used large eggs and they certainly did not come out runny. You will probably need to experiement using a shorter time if you want dippy eggs. (Sorry Heston, maybe you were thinking of Edwina Currie in this recipe)

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3 stars out of 5

Average user rating Based on 222 ratings

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Nutritional Info

Typical values per serving:
Energy 248kcals
Carbohydrate 2.7g
Sugars 2.5g
Fat 16.8g
Saturated Fat 6.9g
Salt 1.3g

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This recipe was first published on Waitrose.com in May 2011