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Asparagus with Salmon & Poached Egg

Asparagus with Salmon & Poached Egg


  • 4 slices of batard
  • 2 bunches asparagus (stems snaped an peeled)
  • Spoonful garlic butter
  • 4 slices cold smoked salmon
  • 4 free range eggs
  • 4 spoons Cannon hill Saffron & Dill Mayo


Toast batard. Blanch the asparagus in boiling salted water, drain, season and roll in garlic butter. Poach eggs in lightly vinegared water. Place asparagus on batard with salmon on top, then the egg and the saffron mayo. Serve

Works well with

Cannon Hill Chilli mayo