Restaurant “Hostaria San Carlo” in Moscazzano (CR) presents a tasty and colorful dish made with eggs, asparagus, and red salmon. A delicious recipe that is perfect with our Valdobbiadene DOCG Brut.
120 g red salmon
50 g butter
30 g Parmesan cheese
Salt and pepper
1/2 liter olive oil
Remove the skin from the salmon, create 2 or 3 slices, season with salt and black pepper and let it rest for at least one hour. Heat olive oil in a large skillet at 40°C / 104°F and soak the salmon for 20/30 minutes. In the meanwhile, melt the butter in a non-stick pan, gently sauté the asparagus divided into spears and tips. Once they are tender, keep the tips aside. Add the Parmesan and the whole egg, cover, and continue cooking until the egg white is cooked and the yolk is still creamy. Adjust with salt and pepper, put the egg and asparagus on the plate, together with the salmon that you have drained from the oil. Add the asparagus tips and enjoy!
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