Asparagus feuillete with smoked salmon and scrambled egg
With Laurent Loudeac
Time: 40 mins
Cost per serve: $6.00
1 bunch asparagus
12 slices smoked salmon
4 big free range eggs
2 sheets puff pastry
1 egg for egg wash
1 Tbsp cream
Salt pepper to taste
2 tsp butter
Cut the asparagus 3/4 down the tip and blanche in salted water for 5 minutes.
Fold the pastry sheets in 1/2, then cut then them down the middle. With a knife, mark a border around the square 1/2 cm away from the side. Egg wash and bake in 180C oven for about 15/20min or until golden brown. When cooked, keep aside.
Crack the 4 eggs in a bowl, add salt and pepper then break with a fork or whisk. In a hot pan put butter then add the egg and stir constantly to scramble eggs. When just under cooked (2/3 mins) turn heat off and add the cream. The cold cream will stop the egg from cooking. Add the chives and mix thoroughly.
Take the puff pastry and cut the lid created by the border youve made with the knife. Inside the puff pastry put the asparagus tip (2 or 3) then 3 slices of smoked salmon on top, nicely folded and add a spoon of the scrambled egg. Garnish with more chives or salmon roe and serve with a nice glass of Champagne.
A perfect Sunday breakfast in bed for your loved one!
If you don't like salmon, substitute with a nice ham or parma ham.
(TX: 24 October 2011)