Asparagus and leeks with egg dressing
Ingredients
- 400g new potatoes, with their skins
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8 asparagus spears
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4 small leeks, sliced
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15g butter
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150ml hot chicken or vegetable stock
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2 medium hard-boiled British Lion eggs
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1tbsp freshly chopped parsley
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1tbsp capers
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4-6 cocktail gherkins
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1tbsp extra virgin olive oil
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1tsp white wine vinegar
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50g smoked salmon, cut into strips
Preparation time: 15 mins, cooking time: 20 mins, serves: 2.
Roasted Asparagus and Leeks with a Simple Egg Dressing
Method
- Put the new potatoes in a pan of boiling water and simmer for 15-20min until tender. Drain well.
- Preheat the oven to 180C/Fan 160C/Gas Mark 4. Put the asparagus and leeks in an ovenproof dish. Add the butter and stock and season well. Cover and cook in the oven for 20min.
- Meanwhile, chop the eggs and put in a bowl with the parsley, capers and gherkins. Mix together the olive oil and wine vinegar in a separate bowl and season well. Add to the egg mixture and stir in.
- When the asparagus and leeks are cooked, sprinkle over the smoked salmon and chopped egg mixture and serve immediately with the new potatoes.