Smokey asparagus and egg salad

Need an elegant salad for entertaining?
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A lot of people think the stars of spring might be flowers, but for Ed it’s asparagus.

What better place to find the freshest asparagus than at the source? Ed chats to a third-generation asparagus farmer and discovers the finer points of farming this delicious vegetable.




Whisk eggs and parmesan in a bowl, season, then pour into a non-stick frying pan and cook on medium heat to make a thin omelette. Slice into fine strips.


Drizzle asparagus with 1 tablespoon of the oil, then arrange on a wire mesh grill (a wire rack over an open flame). Cook on high heat for 1 minute, until lightly blackened, then set grill high above flame for15 minutes to absorb smoky flavour (or cook on a chargrill pan, turning, for 3-5 minutes, until tender).


Arrange asparagus on a platter, top with omelette slices, onion, capers and herbs, then drizzle with remaining oil and balsamic. Scatter with parmesan and serve with lemon.

Fast Ed
(Credit: Benjamin Dearnley)

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