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Dill Gravadlax and Asparagus
Dill Gravadlax and Asparagus
Try this simple starter recipe for your next dinner party. It is sure to impress.
Ingredients
- 200 g gravadlax with dill 1 pack
- 1 bunch asparagus approx 20 spears
- 2 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 pinch salt and pepper to season
- 4 whole eggs
Instructions
- Preheat the oven to 200°c. Lay the asparagus on a baking tray, drizzle with olive oil and season with the rosemary, salt and pepper. Roast for around 10 minutes.
- While the asparagus is roasting, fill up a large, deep frying pan with water and bring to the boil. Lower in the eggs and poach for around 4 minutes.
- Carefully assemble the asparagus spears on to the serving plates, pop a poached egg on top and layer the gravadlax above.
Notes
To make life a little easier on the night, remove the poached egg from the recipe and replace instead with a quick and easy honey mustard dressing that can be made in advance.
Tried this recipe?Let us know how it was!
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