White Asparagus, Salmon & Gratinated Baby Potatoes

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Boil the eggs: Cook 2 soft-boiled eggs for 7 minutes for serving, and 1 hard-boiled egg for the butter sauce.

7. Grill the asparagus: Grill the pre-cooked asparagus over direct heat for 2 minutes per side.

8. 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.

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1. Put the baby potatoes on the Egg

2. After 25 minutes: add the salmon

3. Remove the salmon from the Egg

4. Grill the asparagus & prepare the butter sauce

5. Plate up and serve