Asparagus with egg and salmon

What do you need?

For two persons:

• 1 kg asparagus, white and/or green
• 150 g smoked salmon
• 2 boiled eggs
• optional: chopped parsley, to garnish

Preparation

1. Remove the hard bottom of the asparagus (approximately 3 centimeters). Scrape the white asparagus just below the heads and continue peeling the stems; peel thickens as you get closer to the bottom. You do not need to peel the green asparagus.
2. Wash the asparagus, place them in a pan with enough water to cover them and bring to the boil over high heat. Cook the asparagus for about 20-30 minutes (the cooking time depends on the thickness) and drain.
3. Serve the asparagus with the salmon and egg and, if desired, some finely chopped parsley.

Nutritional values