Barbequed Asparagus on Smoked Salmon with Caesar Cream

11:30 am on 26 November 2012

(Serves 4)


  • 500 g fresh asparagus, trimmed free of their tough stalks
  • A little extra virgin olive oil, sea salt and cracked pepper to grill
  • 400 g sliced cold smoked salmon
  • 100 g lean, raw bacon
  • 20 g salted anchovies
  • 2 cloves of garlic
  • 100 g grated parmesan
  • 250 g crème fraiche
  • 1-2 tsp chopped Italian parsley
  • 4 soft poached eggs, warm
  • 20 g shaved parmesan


On a hot BBQ, grill the asparagus using the olive oil and salt & pepper to season. Allow them to become well charred.

Meanwhile, arrange 100g of salmon onto 4 large, flat service plates.

Heat a large frypan and add the bacon, anchovies and garlic. The oil from the anchovies and rendered bacon should be sufficient but if not, simply add a little olive oil. Fry gently until all the ingredients become lightly browned. Remove from the heat and drain in a sieve to cool.

Place the bacon into a food processor and blend to a paste. Add the grated parmesan and continue to blend until the cheese has fully combined.

Place the crème fraiche and the parsley in a bowl and add the bacon mix. Gently fold together.

Arrange the hot asparagus evenly on top of the four salmon plates.

Add a generous dollop of the Caesar cream onto the asparagus, place a warm, soft poached egg on top, then a little more Caesar cream.

Top with shaved parmesan and serve.

Wine Match

Mahi Chardonnay 2010 ($25)


Wither Hills Sauvignon Blanc 2012 ($15)

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