Heston Blumenthal's asparagus egg dippers with smoked salmon recipe

1. 1

   Remove the woody part of the asparagus stems by gently snapping off the ends (they should break naturally).

2. 2

   Melt the butter in a frying pan over a medium heat, then add the asparagus, season with salt and freshly ground black pepper, and cover with a lid.

3. 3

   Cook for approximately 5 minutes, or until the asparagus spears are cooked but still a vibrant green.

4. 4

   Remove the pan from the heat.

5. 5

   Cover a chopping board with a layer of clingfilm.

6. 6

   Put the salmon slices on top in a single layer, then lay another layer of clingfilm over the top.

7. 7

   Using a rolling pin, flatten the salmon so it becomes uniform in thickness.

8. 8

   Remove the clingfilm, cut the salmon into strips and use to wrap each spear, leaving the top sticking out, and a few centimetres showing at the base.

9. 9

   Using the smallest possible pan, just cover the eggs in cold water, and cover the pan.

10. 10

    Bring to the boil quickly, over a high heat.

11. 11

    Once boiling, remove from heat and leave to stand, still covered, for 6 minutes.

12. 12

    After 6 minutes, remove the eggs from the pan and place them in egg cups.

13. 13

    Crack the top of each egg with a spoon and remove the top.

14. 14

    To serve, dip the salmon-wrapped asparagus spears into the soft egg yolk.

* Per serving · 4 servings · Values may vary.