Entrees

Crumbed asparagus with smoked salmon sauce

Name: Crumbed asparagus with smoked salmon sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup (120g) creme fraiche; 1 tablespoon lime juice; 100g smoked salmon; 1 teaspoon wasabi paste; 1 egg, lightly beaten; 1/2 cup (25g) panko breadcrumbs (coarse Japanese breadcrumbs); 1/3 cup (25g) parmesan, grated; 1 bunch asparagus, trimmed; Olive oil, to shallow-fry; 1/4 cup micro herbs (we used micro basil – optional); Lemon wedges, to serve

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15m

05m

Crumbed asparagus with smoked salmon sauce

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A light entree of smoked salmon, panko-coated asparagus and creme fraiche is the perfect palate cleansing course for your Valentine menu.

1/2 cup (120g) creme fraiche
1 tablespoon lime juice
100g smoked salmon
1 teaspoon wasabi paste
1 egg, lightly beaten
1/2 cup (25g) panko breadcrumbs (coarse Japanese breadcrumbs)
1/3 cup (25g) parmesan, grated
1 bunch asparagus, trimmed
Olive oil, to shallow-fry
1/4 cup micro herbs (we used micro basil – optional)
Lemon wedges, to serve

Method

1.

Place creme fraiche, lime juice, smoked salmon and wasabi paste in a small food processor. Season, then whiz to a smooth puree. Transfer to a serving bowl, cover and refrigerate until needed.
2.

Place beaten egg in a bowl. In a separate bowl, combine breadcrumbs and parmesan. Dip asparagus stems (not spears) in egg, then coat in crumb mixture.
3.

Heat 1cm oil in a deep frypan over medium heat. Add asparagus and cook, turning, for 1-2 minutes until tender and crumbs are golden and crisp. Drain on paper towel.
4.

Divide smoked salmon sauce between 2 plates, top with asparagus and herbs if using, and serve with lemon wedges.