Kato Hollandaise Sauce

Asparagus with Smoked Salmon and Hollandaise

 

• 4 eggs, at room temperature
• ¾ lb asparagus spears
• ½ lb smoked salmon
• fresh shaved salmon
• 1 lime
• Kato Hollandaise Sauce
• Salt and Pepper 

 

Half fill a saucepan with water and add the eggs (still in shell). Bring to the boil and cook for 6-7. Drain and cool, then peel and quarter.

 

Bring a large saucepan of lightly salted water to the boil. Add the asparagus and cook for 3 minutes, or until just tender. Drain and pat dry.

 

Divide the asparagus and smoked salmon among for serving plates. Arrange the eggs over the top. Spoon on Kato Hollandaise Sauce and top with parmesan, a squeeze of lime juice and season with salt and pepper.

 

Serves 4 as a starter