ASPARAGUS WITH HOT-SMOKED SALMON AND POACHED EGG

Asparagus, salmon, and poached eggs with lemony butter makes a luxurious lunch or summer appetizer.

SERVES: 2 PREP: 25 MINS COOK: 21 MINS

4 tablespoons unsalted butter, softened finely grated zest of ½ unwaxed lemon, plus ½ teaspoon juice

sprig of fresh dill, coarsely chopped

14 ounces hot-smoked salmon

10 asparagus spears, woody stems removed

2 extra-large eggs

sea salt and pepper, to taste

1 Preheat the oven to 350°F. Put the butter, lemon zest and juice, and dill in a small bowl, season with salt and pepper, and mix. Pat the butter into an approximate square with the back of a spoon, wrap it in plastic wrap, and chill in the refrigerator while you make the rest of the dish.

2 Wrap the hot-smoked salmon in aluminum foil and bake for 15 minutes. Flake the fish into bite-size pieces and keep warm.

3 Cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes. Drain and hold under cold running water briefly to stop the cooking process, then set aside.

4 Heat a second wide saucepan of water until it is almost at simmering point. Crack one egg into a cup, then stir the water to make a whirlpool. As the whirlpool slows almost to a stop, gently slip the egg into its center. Cook for 2–3 minutes, then remove with a slotted spoon. Repeat with the second egg.

5 Put five asparagus spears on each of two plates, top with half the flaked salmon, then balance a poached egg on top and crown with a pat of lemon butter. The remaining heat from the egg should melt the butter into a scrumptious lemon herb sauce. Serve immediately.

ALSO TRY THIS

If you don’t like lemon, replace it with parsley and a little crushed garlic.