what would you make?
Benedict garnished with the asparagus.
With the two kinds of salmon, make Thomas Keller's salmon rillettes. I substitute a little mayo for the egg yolks and it keeps in the fridge for a while so you don't get tired of it.
hash and poached eggs.
Serve a cold platter with lemon squeezed over top with a crusty baguette, a nice cheese or two, some cornichons or olives, and a nice Sancerre.
this sounds perfect! Thanks.
Frittata with asparagus and poached salmon and some fresh herbs.
Risotto with asparagus and the smoked salmon.
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