Tastings School - Grilled Asparagus, Smoked Salmon and Poached Egg with Kasteel Cru

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Grilled Asparagus, Smoked Salmon and Poached Egg with Kasteel Cru

It's asparagus season and British Asparagus association have been hard at work coming up with some delicious recipes and some great beer partnerships. Check out more at www.britishasparagus.co.uk/wine_matching.php (yes, there are wine matches too).

GRILLED ASPARAGUS, SMOKED SALMON AND POACHED EGG
PAIRED WITH KASTEEL CRU (SERVES 4)

INGREDIENTS
2 bundles of asparagus trimmed
4 large free-range eggs
4 thick slices sourdough bread
100g smoked salmon
Zest of 1 lemon
Small bunch of dill, chopped
Salt and cracked black pepper
Extra virgin olive oil for drizzling

METHOD
Preheat the oven to a low heat. Put a
medium sized pan of salted water on to
boil, add a splash of vinegar.
Put a griddle pan on to heat, when it
starts to smoke, start grilling the
asparagus. You may need to cook this in two
or three batches depending on the size of
your griddle. It will only take a couple of
minutes for the asparagus to cook. Once all
of the asparagus is cooked, season and set
aside in the warm oven.
By now the water should be boiling.
Crack the eggs one at a time carefully
into the water. They will take a couple of
minutes to cook. Start toasting the slices of
sourdough.
Remove the eggs from the water.
Divide the toasted sourdough between
four warm plates, then top with the smoked
salmon, asparagus and a poached egg. Finish
with lemon zest, dill, cracked pepper and a
drizzle of extra virgin olive oil.
PARTNER WITH:
Kasteel Cru, 5.2%ABV, a fine lager from Alsace
brewed using Champagne yeast. This dish
combines caramelisation with smoke and
creamy sweetness, yet this delicately complex
lager makes heroes of all three. Serve chilled
in a champagne flute.