Smoked trout puree with dragondressing and asparagus

Bring a pot of water to the boil and cook the asparagus tips for 2½ minutes. Drain and rinse under cold running water.

Boil the eggs for 7 minutes. Scare under cold running water, peel and halve them.

Cut the tarragon finely and the trout from the tasting into pieces. Mix half of the tarragon with the trout through the puree.

Cover with cling film and heat for 5 minutes at 750 watts in the microwave.

Meanwhile, mix the rest of the tarragon with the oil. Make a portion of puree with the portioning ring on 4 plates.

Put a slice of smoked halibut out of the tasting and ½ egg on it. Divide the asparagus tips around it. Sprinkle with the tarragon oil and sprinkle with pepper. Yummy! .