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Baked asparagus and salmon rolls

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 15
Servings 6


  • 1
    asparagus spears (fresh or canned)
  • pinch salt
  • pinch of sugar
  • 350
    sliced smoked salmon
  • 50
    Parmesan cheese, grated
  • 100
  • 30
  • 2
    egg yolks, beaten
  • freshly ground white pepper
  • pinch grated nutmeg
  • Parmesan cheese, grated
  • finely chopped parsley
  • paprika


1. Wash fresh asparagus stems under cold running water and trim off the woody bases. 2. Bring a large pan of water to the boil. Add a pinch of salt, sugar and asparagus. Lower the heat and simmer for about 15 minutes until the asparagus is almost cooked, but still crisp. Drain and reserve 600 ml cooking liquid. 3. SAUCE Meanwhile melt 80 g of the butter in a pan, add the flour, stir in and cook for 2-3 minutes. 4. Gradually stir in the reserved asparagus cooking liquid. Cook, stirring for 2-3 minutes to make a smooth sauce. Remove from the heat and stir in the egg yolks. Season with salt, pepper and nutmeg to taste. 5. ASSEMBLING: Place 3-4 asparagus spears on each side of salmon and roll up. Place the rolls in a greased ovenproof dish, pour over the sauce and sprinkle with the cheese. Dot with the remaining butter. 6. Cook in preheated 200 ºC oven for 15-20 minutes. Garnish with Parmesan cheese, parsley and paprika. Serve immediately. Serves 6


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