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Classic Asparagus Salad

Classic Asparagus Salad

Eggs and asparagus are classic partners as this traditional way of serving asparagus shows. Dress the asparagus with the vinaigrette just before serving so the asparagus will not discolour.


  • 500 grams asparagus
  • 4 hard boiled eggs, peeled


  • ½ cup virgin olive oil
  • ¼ cup verjuice, cider or wine vinegar
  • 1 tblsp manuka or rewa rewa honey
  • 1-2 tsp prepared mustard (Dijon is nice here)
  • ½ tsp minced fresh garlic


  1. Trim the asparagus and if wished peel the bottom 2/3rd of each stem. Place the asparagus in boiling water and blanch quickly for about 2 minutes or until crisp tender. Drain and refresh in cold water quickly to arrest cooking. Drain well and arrange on a platter.
  2. Peel the egg white off from the egg yolk. Sieve the egg white, by pushing the white through a small sieve and then do this with the egg yolk. If you do not have time or a small sieve, chop each part separately. Layer the egg white and egg yolk on top of the asparagus and pour over the vinaigrette. Serve quickly.


  1. Place all ingredients in a jar, seal and shake well to combine. Season with salt and pepper.

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