Stir-fried white asparagus with salmon and egg
White asparagus, the stir-fried version with smoked salmon and egg is quick, light and particularly tasty.
Servings: 2 persons
Calories: 292kcal
Equipment
- wok or stir fry pan
Ingredients
- 500 gr white asparagus
- 75 gr smoked salmon
- 2 boiled eggs
- 1 tbl spoon coconut oil
- 1 tbl spoon dill fresh shopped
- 1 tbl spoon parsley fresh shopped
- salt and pepper
- 1 tbl spoon olive oil
Instructions
- Peel the white asparagus with a peeler. Do this from the head down, all around and until you notice the skin softening. Cut away about 3 cm at the bottom, this is the woody part. (You can use this for stock but we won't use it now) Then cut the asparagus into pieces of +/- 4 cm.
- Put the coconut oil in a wok pan and wok the asparagus pieces for about 5 minutes. They will start to colour slightly and be soft but crispy. Season with salt and pepper.
- Divide the smoked salmon between the two plates. Cut the boiled eggs into 2 and divide between the plates. Now divide the stir-fried asparagus between the plates. Finish with dill for the salmon, parsley for the asparagus and drizzle with tasty olive oil.
Notes
Stir-fried white asparagus with smoked salmon, egg and fresh herbs: a fresh and light dish that puts spring on your plate.
Instead of the classic boiled asparagus, here I opt for a surprising wok preparation with coconut oil. This provides a subtle twist while maintaining texture. The combination with smoked salmon, a soft-boiled egg, fresh dill and parsley makes this dish not only festive, but also nutritious and easy to prepare. Ideal as lunch or light dinner on a sunny day. These white asparagus à la minute are an original way to fully enjoy the asparagus season.
Nutrition
Calories: 292kcal | Carbohydrates: 10g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 195mg | Sodium: 361mg | Potassium: 635mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2198IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 6mg