Asparagus and smoked salmon egg dippers

Asparagus and smoked salmon egg dippers

By
From
The Medicinal Chef
Serves
1
Photographer
Martin Poole

There’s something a little bit posh and decadent about this dish, and it’s great for so many body systems. It makes a lovely starter, or even a between-meal snack.

Ingredients

Quantity Ingredient
75g asparagus spears, trimmed
1 large free-range egg
50g smoked salmon

Method

  1. Bring a small pan of water to the boil, then lower the heat to a gentle, rolling boil. Drop the asparagus into the water for 4–5 minutes, just long enough for it to turn a bright, vivid green. Remove, drain and dry on kitchen paper.
  2. Place the egg in the boiling water and allow to boil for 6 minutes, for a soft-boiled egg (hard white, soft yolk).
  3. While the egg is cooking, cut the smoked salmon into strips of about 2 x 6cm, and wrap them around the middle of the asparagus spears.
  4. Remove the egg from the water and place it in an egg cup. Remove the top to expose the runny yolk, ready for dipping. For a hard-boiled egg with a fully set yolk, cook for 10 minutes.

Good for

  • Skin: Acne

    Joints & bones: Arthritis

    Metabolic system: Diabetes (Type 2)

    Mental health & nervous system: Migraine

    Heart & circulation: High blood pressure, High cholesterol

    Digestive system: Crohn’s disease
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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