Asparagus with Light Dill and Smoked Trout Sauce

4 Servings
100% would make this recipe for Asparagus with Light Dill and Smoked Trout Sauce again.

While fresh asparagus is often best left alone (just steam it and sprinkle with some Olive Oil, salt and pepper) this recipe presents a great option for "Dressing it up" a bit!

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Asparagus with Light Dill and Smoked Trout Sauce Ingredients

1 1/2 lb Asparagus fresh, trimmed	1 1/2 tb Dill fresh chopped
4 ea egg yolks	-- Garnish --
1/2 c Dry white wine	Dill fresh dill sprigs
3/4 c Smoked trout flaked (about 3oz / 90g)

Instructions for Asparagus with Light Dill and Smoked Trout Sauce

1. Place asparagus in large skillet. Add enough boiling water to cover; boil for 3 to 5 minutes or until tender-crisp. Drain and cover to keep warm.
2. Meanwhile, in medium bowl, whisk yolks and wine together. Place bowl over saucepan of simmering water (do not let water boil); whisk until slightly thickened, 6 to 8 minutes.
3. Remove from water. Gently stir or fold in smoked trout and dill.
4. Fan asparagus on serving plates; spoon sauce across middle. Garnish with dill sprigs.

Main Ingredient: AsparagusCuisine: Uncategorized

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for flavor and categorization

Tip: if desired, make sauce first; it will hold off the heat about 30 minutes and can be served at room temperature. Variation: arrange asparagus on top of cooked rice or toasted waffles and spoon sauce on top. [I posted this recipe.]

blueskier
on Nov 14 2005 3:38PM

posted by blueskier
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