When the longed-for asparagus season arrives in early summer, snap up the thin, cheaper spears to use in this light, irresistible appetiser.
ingredients
serves 4
4 ounce thin asparagus spears, stems peeled
3 egg yolks
1 cup skimmed milk
1/8 level teaspoon cayenne pepper
2 level tablespoons chopped fresh dill
2 ounce smoked salmon, cut into thin strips
method
OVEN: Preheat to 180°C (350°F)
1. Cut off the asparagus tips and slice the stems thinly. Steam the tips and stems for 3-4 minutes, until just tender. Rinse with cold water to cool quickly, then drain well. Set the tips aside.
2. Whisk the egg yolks, milk, cayenne pepper and dill together. Set aside four salmon strips. Stir the rest and the asparagus stems into the egg mixture.
3. Very lightly grease four small ramekin dishes and divide the mixture between them. Stand the dishes on a baking tray and cook in the heated oven for 30 minutes, or until set.
4. Garnish the ramekins with the reserved salmon strips and asparagus tips.
You can serve the salmon and asparagus ramekins warm with hot whole wheat toast, or let them cool, then cover and refrigerate for 2-3 hours before serving.
