Steamed egg, asparagus and smoked trout salad
1 bunch of asparagus, trimmed
200 g fillet of smoked trout, flaked
1 small red onion, finely sliced
Extra virgin oil
1/4 clove of garlic
2 tbsp red or white vinegar
1 tsp Dijon mustard
6 tbsp extra virgin olive oil
Pinch of salt and white pepper
Set your Barazza combi steam oven to Hot Air, 160C. Tear the baguette into small chunks and place onto a baking tray, drizzle generously with oil, season with salt and toss to coat. Bake for 10 minutes, or until the bread is golden and crisp. Remove from the oven to cool.
Set your Barazza combi steam oven to Steam, 100C. Place the eggs and asparagus onto a perforated tray and steam for 5-7 minutes.
Whisk the ingredients for the dressing in a small bowl. Arrange the asparagus, quartered eggs, sliced onion, flaked trout and croutons over 2 plates. Drizzle with dressing before serving.