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.
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.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4|
|Calories from Fat: 343 (67%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 1690.6mg||520 %|
|Sodium 80.6mg||3 %|
|Potassium 598.9mg||16 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 8.9g|
|Protein 30.1g||43 %|
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Calories per serving: 510
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