• Serves: 2
  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: EASY

Every year I look forward to asparagus season. Not only is it one of my favourite vegetables, it’s also really versatile. You can use it in soups, risottos or as a fancy alternative to toast in egg and soldiers. But asparagus isn’t at its best for long, so I try to eat as much of it as I can while it’s in season. My current favourite way to get my asparagus fix is in this delicious salad of smoked salmon, boiled eggs and asparagus. I can’t get enough of it, which is no bad thing as it’’s super healthy.

here's what you'll need...

  • 200g of asparagus, blanched
  • 2 eggs, boiled
  • 200g of mixed salad leaves
  • 10 cherry tomatoes, halved
  • 100g of smoked salmon
  • 1 tablespoon of olive oil
  • 1 teaspoon of white wine vinegar



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here's how it's done...

  • 1

    Blanch the asparagus in a pot of boiling water for two minutes. Remove from the pan and put to one side.


  • 2

    In a separate pan, boil two eggs for eight minutes. Remove from the water and leave to cool for a couple of minutes. Place a selection of green leaves on a plate and add the cherry tomatoes. Drape over slices of the smoked salmon, before topping with the asparagus. Peel the eggs and cut in half, before chopping into bite sized pieces. Place on top of the salad.


  • 3

    For the dressing, whisk together the olive oil and white wine vinegar. Drizzle over the salad and season to taste.


    The eggs, asparagus and salmon make this salad feel really indulgent, while still being healthy. What are your favourite ways to eat asparagus?




By Chiara Pannozzo on 29.04.15

Guest Contributor

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