Sautéed asparagus and cream cheese bagels with lemon, dill and cured egg yolk

Recipe by Matt Noonan

I've used a combination of cooked and raw asparagus here. The end result is a dish that is deeply satisfying and comforting whilst not being too heavy. It's a classic combination with the lemon and dill but can be taken to another level with the cured egg.

If you've never tried cured egg yolks before you're really missing out. They have a real "meatiness" to them and can even be smoked too. Whilst the process takes 3 days it's an incredibly straight forward one with little effort and will last for months.

You’ll need:

2 x bagels
1 x bunch asparagus
Cream cheese
1 x small handful chopped dill
1 x lemon
1 x cured egg yolk (recipe follows)

Cured yolks
150g salt
150g caster sugar
6 egg yolks (hens, duck, other)
150ml red wine vinegar