Great seduction food. Salmon is seared with a little olive oil and black pepper and served with blanched asparagus and a creamy scrambled egg sauce infused with truffle from the Manjjimup Wine and Truffle company. 

Note: Salmon can be cooked in a hotel room with an iron and ironing board. Asparagus may be cooked in an electric jug.

Ingredients for salmon:

• 200g piece salmon per person
• 1 or 2 tsp extra virgin olive oil
• Salt and pepper
  
  If using a frying pan, pan sear salmon for two minutes each side in a little olive oil. Season to taste.
  If using an iron, put a piece of baking paper about 40cm long on the ironing board.
  Drizzle a little olive oil on one half. Place the fish fillet on the oil.
  Drizzle a little more oil on the fish, and season with salt and pepper.
  Fold other half of paper over the fish.
  Iron the fish – gently (not too much movement).
  For seared salmon with rare centre: use linen setting and iron for a minute or so each side.
  For salmon cooked through: use cotton setting and iron for a couple of minutes each side.

Ingredients for asparagus:

• Bunch asparagus (about 400g) washed
• 4 large eggs (raw)
• 2 hard-boiled eggs
• 1 Tbsp truffled butter
• Pinch cayenne pepper
• Pinch white pepper
• 1 Tbsp Cream
• 1 Tbsp chives, chopped finely
  
  Cook asparagus in rapidly boiling water for 2 -3 minutes (more if large).
  In another pan, put butter and allow to melt over a low heat. Add raw eggs and stir vigorously. Cook for two or three minutes until the eggs begin scrambling (firm up).
  Add the two peppers and cream, stir and cook for a minute or so.
  Stir in hard-boiled egg, add some chopped chives and the dish is ready.
  Drain the asparagus and set a few on each of two plates, placing the egg mixture on the side with a topping of salmon.

Add more truffle if you wish...