Asparagus and Smoked Salmon Box | 3-Course Menu (4 servings)
with asparagus soup, asparagus with salmon and baby potatoes & cheesecake
Het is aspergetijd! Haal het witte goud in huis met onze nieuwe Aspergebox en zet eenvoudig een driegangendiner voor vier personen op tafel.
In slechts een uurtje bereid je een witte aspergesoep, asperges op klassieke wijze met zalm, en citroencheesecake. Kook met de beste verse ingrediënten uit het seizoen en proef de lente op je bord.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
500 g
Potatoes
1500 g
White asparagus
200 milliliters
Heavy cream
(Contains Milk)
1 piece
Shallot
10 g
Tarragon and chives
1 piece
Organic white rose roll
(Contains Wheat, Barley May be present Tree nuts, Sesame, Milk, Egg, Soy, Lupin, Gluten)
8 milliliters
Lemon-infused olive oil
1200 g
Baby potatoes
400 g
Hollandaise sauce
(Contains Milk, Egg)
4 piece
Egg
(Contains Egg)
20 g
Fresh curly parsley
(May be present Celery)
6 slice
Bacon
1 pinch
Nutmeg
2 piece
Garlic
4 piece
Lemon cheesecake
(Contains Wheat, Egg, Milk, Soy May be present Tree nuts, Peanuts)
280 g
Smoked salmon
(Contains Fish)
Not included in your delivery
3 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
1 piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel the potatoes and cut them into quarters. Finely chop the shallot and roughly chop the garlic.
- Weigh out 500g asparagus, then cut off about 1 - 2cm from the bottom. Cut off the heads and set aside.
- Carefully peel the asparagus and chop into 4cm chunks (see Tip).
- Heat the butter in a stock pot with a lid and fry the shallot and garlic for 2 minutes over low heat.
- Add the potatoes and asparagus and fry for 1 minute while stirring.
Tip: feel free to peel the asparagus for the main course at the same time, just make sure to leave them whole.
- Boil a litre of water and pour it into the stock pot. Crumble in the stock cube, then put the lid on and boil for 10 - 12 minutes.
- Cut the bacon into strips. Heat a frying pan without any oil over medium-high heat, then fry the bacon for 3 - 4 minutes until crispy. Remove from the pan and set aside.
- Cut the bread into 1cm cubes. Heat 1 tbsp olive oil in the same frying pan over a high heat, then fry the bread for 6 minutes.
- Finely chop the chives and tarragon (see Tip).
Tip: if you want to serve the main course right after eating the soup, proceed to step 4 before starting step 3.
- Take the soup off the heat, take out the asparagus heads with a slotted spoon and set aside.
- Pour in the cream and blend the soup until smooth using an immersion blender.
- Grate about a pinch of nutmeg into the soup and add some salt and pepper. Warm the soup up again briefly.
- Serve the soup in bowls or deep plates. Place the asparagus heads in the middle and garnish with the bacon, croutons and fresh tarragon and chives. Drizzle over the lemon-infused olive oil to taste.
- Preheat the oven to 180°C. Wash the baby potatoes and cut them into quarters, then put them in a bowl and mix with 2 tbsp olive oil and some salt and pepper.
- Spread the baby potatoes over a parchment-lined baking sheet and bake for 30 - 35 minutes, or until golden brown. Toss halfway through.
- Peel the rest of the asparagus, working from the top down and avoiding the heads. Remove the bottom 2cm of the asparagus.
- Boil 2 litres of water in a large pot or saucepan with a lid.
- Boil the asparagus for 12 - 15 minutes. Boil the eggs in the same pan for 7 minutes. Take the eggs out of the pan when finished and rinse them with cold water.
- Finely chop the parsley. Heat the Hollandaise sauce for 1 - 2 minutes in a saucepan. Peel the eggs and cut them in half.
- Serve the asparagus and potatoes on plates and place the salmon and eggs on top of the asparagus.
- Pour the sauce over the potatoes and garnish with the parsley.
- Serve the cheesecake as dessert.