Stuffed Eggs with Asparagus and Smoked Salmon

November 1, 2004

I was talking to one of the sons who lives in Australia recently and told him I had almost opened the French doors onto the patio the other evening when I got home from work. Almost. But there was still a bit of a nip in the air, despite the sunshine, so I resisted the temptation.

At last it felt warm enough to fling the doors ajar last evening. The cats had a grand time tripping in and out, menacing the birds in the garden, lapping up the water from an old pottery bowl on the tiles (water that used to freeze during winter), and chasing imaginary insects.

It's lovely to hear the blackbirds warbling away as I write. We tend to get four seasons in one week and I won't be surprised if it's cold and wet tomorrow.

Right now we are enjoying asparagus. The season is in full swing and we haven't had enough to get sick of it yet.

I have been experimenting with various ways of cooking asparagus for a newspaper column I write. At the same time I am in the throes of shedding some winter kilos using the South Beach Diet (with considerable success so far) and so I have been looking for dual purpose recipes.

I am rather partial to stuffed eggs and today's recipe goes well with asparagus.

Stuffed eggs with asparagus and smoked salmon

6 hard-boiled eggs
3 tablespoons cottage cheese
1 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon finely chopped parsley or chives
2 tablespoons finely chopped pecans

Halve the eggs lengthwise and put the yolks in a bowl. Mash with a fork and then add the remaining ingredients. Adjust the seasoning if required.

Spoon back into the egg whites.

Two bunches of asparagus
Mesclun leaves (or rocket)
100g thinly sliced cold-smoked salmon
mayonnaise

Meanwhile snap the ends off several spears of asparagus and peel the stalks with a potato peeler. Cook in boiling salted water until just tender. Drain and cool.

Place some mesclun leaves on a plate and add several spears of asparagus. Drape over some thinly sliced cold-smoked salmon. Add the two or three stuffed egg halves. Spoon on some mayonnaise if desired.