Barbequed Asparagus on Smoked Salmon with Caesar Cream
- 500 g fresh asparagus, trimmed free of their tough stalks
- A little extra virgin olive oil, sea salt and cracked pepper to grill
- 400 g sliced cold smoked salmon
- 100 g lean, raw bacon
- 20 g salted anchovies
- 2 cloves of garlic
- 100 g grated parmesan
- 250 g crème fraiche
- 1-2 tsp chopped Italian parsley
- 4 soft poached eggs, warm
- 20 g shaved parmesan
On a hot BBQ, grill the asparagus using the olive oil and salt & pepper to season. Allow them to become well charred.
Meanwhile, arrange 100g of salmon onto 4 large, flat service plates.
Heat a large frypan and add the bacon, anchovies and garlic. The oil from the anchovies and rendered bacon should be sufficient but if not, simply add a little olive oil. Fry gently until all the ingredients become lightly browned. Remove from the heat and drain in a sieve to cool.
Place the bacon into a food processor and blend to a paste. Add the grated parmesan and continue to blend until the cheese has fully combined.
Place the crème fraiche and the parsley in a bowl and add the bacon mix. Gently fold together.
Arrange the hot asparagus evenly on top of the four salmon plates.
Add a generous dollop of the Caesar cream onto the asparagus, place a warm, soft poached egg on top, then a little more Caesar cream.
Top with shaved parmesan and serve.
Mahi Chardonnay 2010 ($25)
Wither Hills Sauvignon Blanc 2012 ($15)