Asparagus and smoked salmon egg dippers

Ingredients:

• 200g asparagus
• 2 eggs
• 100g smoked salmon

Directions:

• Bring a pan to a boil and leave the asparagus for 5 min in the water until bright green
• Place the egg in boiling water for 6 minutes and remove
• Cut the smoked salmon into strips and wrap them around the asparagus, place in a plate together with the egg

                                                           

Calories:120

Serves: 2

Time: 15 minutes

Health benefits: Prevents acne, arthritis, diabetes type 2, migraine, high blood pressure, high cholesterol and Crohn’s disease.