Serves 4 as an appetizer
With its creamy sauce, spiked with smoked fish, this dish recalls Friuli's years as a Hapsburg possession.
|Salt and pepper, to taste|
|1||pound asparagus, tough ends snapped off|
|2||ounces smoked salmon|
|1||cup light sour cream|
|1||tablespoon milk, or more to taste|
|1/4||cup chopped parsley|
2. Peel the eggs; set them aside.
3. In a large skillet filled 3/4 full with water, add salt and bring the water to a boil. Add the asparagus and cook, moving the spears on top to the bottom, for 3 minutes or until the asparagus are bright green and cooked through.
4. Transfer the asparagus to a plate.
5. Slice eggs and reserve 4 slices for garnish. Reserve a small square of smoked salmon for garnish. In a food processor, combine the remaining eggs, salmon, and sour cream until the mixture is smooth. If the mixture is thicker than a pourably consistency, add the milk, 1 teaspoon at a time, to thin it. Add salt and pepper to taste.
6. Divide the asparagus among 4 salad plates. Spoon a little sauce over each bunch. Transfer the remaining sauce to a serving bowl. Add an egg slice to each plate. Cut the salmon into 4 pieces and add salmon to each one. Sprinkle with parsley. Serve with the remaining sauce. Adapted from Ristorante Astoria Udine in Udine