asparagus à la BEKA
Spring brings us once again the queen of vegetables: the asparagus. This delicious recipe combines the classic finesse of Asparagus à la Flamande with the rich taste of smoked salmon and the crispiness of grilled baby potatoes.
Ingredients
- 5 kg white asparagus
- 4 eggs
- 150 g butter
- Fresh parsley, finely chopped
- 200 g smoked salmon, thinly sliced
- 800 g baby potatoes, halved
- Olive oil
- Salt and freshly ground black pepper
- Optional: lemon wedges for serving
30 minutes
4 people
Preparation
- Preheat the oven to 200°C. Meanwhile carefully peel the asparagus from just below the head downwards and cut off the woody ends. Rinse under cold water.
- Place the halved baby potatoes in an ovendish. Drizzle with olive oil, salt, and pepper and toss. Roast in the oven until golden brown and cooked, about 20-25 minutes. For an extra grilled effect, you can grill them briefly after roasting for crispy edges.
- Heat a grill pan over medium heat. Lightly brush the asparagus with olive oil and grill for about 3-4 minutes per side, until cooked but still crisp. Turn regularly for even grill marks. Season with salt and pepper.
- Boil the eggs for about 9 minutes until hard. Cool them under cold water, peel them, and mash them with a fork. Also mix in the finely chopped parsley, keeping a little aside for garnishing.
- Melt the butter in a small saucepan over low heat. Keep warm.
- Nicely present on your plate, pour the butter sauce over the asparagus and mashed eggs and combine with slices of smoked salmon. As a finishing touch, sprinkle some coarse sea salt over the asparagus and potatoes and scatter the shredded parsley for some extra color over your dish.
At BEKA, our culinary hearts beat faster at the prospect of what the asparagus season has to offer. This year, we elevate the traditional to a new level with our asparagus à la Beka, where each bite reveals a bomb of flavours. Enjoy!
