Warm British Asparagus Salad

The easiest way to cook asparagus is to dry-fry or griddle it – quickly, delicately – enhancing and adding to the flavour and texture of the spears with some crisp charring. This dish has a really fast turnaround time if you poach, warm and griddle simultaneously. Serve with some good crusty bread for mopping up every last drop of golden yolk.
— Bill

The great British Asparagus is coming back into season and we are SUPER excited to start cooking with them again because we LOVE them.  They are packed with all sorts of vitamins including folate and vitamin K and only 5 spears count as 1 of your 5-a-Day! Also, they're delicious in many recipes including this one from Bill Collison, the founder of Bill's restaurants...


Serves 4

  • Olive oil, for griddling and drizzling
  • 300g asparagus, trimmed
  • 4 medium eggs
  • 4 tbsp hollandaise sauce (optional, see here for recipe)
  • plenty of mixed salad leaves
  • Parmesan, for shavings chive flowers, to garnish



Lightly oil a frying pan or griddle and get it good and hot before laying the asparagus spears flat on the heated surface. Depending on the size of your pan, you may have to do this in batches, but each batch should only take a couple of minutes. Turn the spears or roll them over now and then to ensure they cook through without burning – although a little charring and blackening is good.

While the asparagus is griddling, poach the eggs for 2-3 minutes in simmering salted water with a dash of vinegar. Warm the hollandaise sauce, if you are using it, and get four plates ready by putting a generous handful or two of salad leaves on each.

Divide the crispy asparagus spears between the plates, spreading them over the leaves, and drizzle with olive oil. Drain the poached eggs using a slotted spoon and carefully balance one on each heap of asparagus and leaves. Spoon some hollandaise over the top if you like, then finish with a good handful of fresh Parmesan shavings, some sea salt and a grind or two of black pepper. Scatter some chive flowers over the top for a springtime flourish.

Thank you britishasparagus.com for the recipe!