White Asparagus, Salmon & Gratinated Baby Potatoes

Name: White Asparagus, Salmon & Gratinated Baby Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Dutch
Ingredients: 10 spears White asparagus; 3 tbsp Butter; 1/2 Lemon; 1 Shallot; 1 Egg (hard-boiled, for butter sauce); Fresh parsley; Salt and pepper; Baby potatoes; 3 tbsp Olive oil; Salt and pepper; Grated cheese; 400g (14 oz) Salmon, cut into cubes; 1 chunk Cherry wood smoking chunk; Mayonnaise; Fresh thyme; 2 Soft-boiled eggs (7 minutes); Half convEGGtor; Half Grill Grate

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Cuisine

Dutch

Author:

Big Green Egg

Servings

Prep Time

20 minutes

Cook Time

50 minutes

Cook white asparagus, cherry wood-smoked salmon, and gratinated baby potatoes on the Big Green Egg with this Dutch BBQ recipe. The potatoes roast indirect until cheese-crusted and golden, the salmon smokes gently to 52°C / 126°F over cherry wood, and the pre-cooked asparagus is finished direct for caramelized char. Finished with a shallot and hard-boiled egg butter sauce, this is a refined, seasonal Big Green Egg cook that showcases the Egg's versatility across smoke, direct, and indirect techniques simultaneously.

Cook Mode

Ingredients

Asparagus

10 spears White asparagus
3 tbsp Butter
1/2 Lemon
1 Shallot
1 Egg (hard-boiled, for butter sauce)
Fresh parsley
Salt and pepper

Baby Potatoes

Baby potatoes
3 tbsp Olive oil
Salt and pepper
Grated cheese

Salmon

400g (14 oz) Salmon, cut into cubes
1 chunk Cherry wood smoking chunk
Mayonnaise
Fresh thyme

To Serve

2 Soft-boiled eggs (7 minutes)

Equipment

Half convEGGtor
Half Grill Grate

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Directions

Set up the Big Green Egg using half a convEGGtor plate and half a stainless steel grill grate. Target temperature: 170°C / 340°F on the indirect side.
Pre-cook the asparagus: Peel the asparagus carefully. Bring a pan of water to the boil. Place the asparagus in the water and reduce the heat. Simmer gently for about 5 minutes. Turn off the heat and leave the asparagus to cool in the cooking liquid.
Prepare the baby potatoes: Slice into the potatoes without cutting all the way through. Toss with olive oil, salt and pepper. Place on the indirect side of the Egg at 170°C / 340°F. Cook for approximately 40 minutes. Sprinkle the grated cheese over the potatoes during the final 10 minutes.
Prepare the salmon: Add a cherry wood smoking chunk to the Egg. Place the salmon cubes on the direct-heat side of the grill. Cook for about 10 minutes until the salmon reaches a core temperature of 52°C / 126°F.
Make the butter sauce: Finely chop the shallot. Melt butter in a small skillet over direct heat. Add the shallot and gently soften. Squeeze in the juice of half a lemon. Allow to infuse for about 4 minutes. Remove from heat and fold in 1 finely chopped hard-boiled egg.
Boil the eggs: Cook 2 soft-boiled eggs for 7 minutes for serving, and 1 hard-boiled egg for the butter sauce.
Grill the asparagus: Grill the pre-cooked asparagus over direct heat for 2 minutes per side.
Plate: Spread a line of mayonnaise across the plate. Sprinkle a little thyme over the mayonnaise. Place the salmon on top. Add the baby potatoes. Arrange the asparagus on the plate. Spoon the butter sauce over the asparagus. Finish with the soft-boiled egg and fresh parsley.

BBQ Timing Guide

Put the baby potatoes on the Egg
After 25 minutes: add the salmon
Remove the salmon from the Egg
Grill the asparagus & prepare the butter sauce
Plate up and serve

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