Barbequed Asparagus on Smoked Salmon with Caesar Cream

(Serves 4)

Ingredients

• 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

Method

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.

Wine Match

Mahi Chardonnay 2010 ($25)

or

Wither Hills Sauvignon Blanc 2012 ($15)