ASPARAGUS STUFFED WITH SALMON
6 thick white asparagus
150 g (5 oz) smoked salmon
Peel the asparagus from the tip down. Bring a pan of salted water to the boil, add the asparagus and cook for around 35 minutes. Use a larding needle to check if they are done. Remove from the water and place on a cloth to dry. Tinned asparagus can also be used.
Open the asparagus up lengthways, like a hotdog. Fill with strips of salmon, coat in flour and dip in egg. Fry in hot oil.
Serve at once. Can be accompanied with a simple lettuce and tomato salad.