White Asparagus with Salmon, Poached Egg & Avocado Hollandaise
30 min
Fish
44953
For 2 Portions
500 g
white asparagus
200 g
cherry tomato
160 g
salmon filet, frozen
20 ml
walnut oil
2
egg
1
avocado
1/2
lemon
4 tsp
sweet mustard
2 tbsp
olive oil
2 tbsp
white wine vinegar
pepper
salt
1. All set?
2. Thaw salmon fillet.
3. Peel asparagus, cut off woody ends, and cook in salted water for about 10 min.