Roasted Spring Asparagus Salad

Roasted Spring Asparagus Salad

Spring means asparagus…and Cadbury Cream Eggs, although one is more frowned upon than the other for breakfast. Early spring asparagus is tender and unlike the woody type that you get later in the season which means it needs little adornment. 

Roasted Spring Asparagus Salad

Roasted Spring Asparagus Salad

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Course: Lunch, SpringDifficulty: Easy


Prep time


Cooking time



A deliciously light salad which celebrates the beginning of Spring.


  • 250 g spring asparagus

  • 2 tbsp extra virgin olive oil

  • 2 eggs

  • 1 small fennel bulb

  • 1/2 red onion

  • 1 small hunk parmesan

  • 1/2 lemon

  • edible flowers such as pansies, if you can get hold of them


  • To prep the asparagus, bend each spear in half and It break where the woody core ends and fresh stalks begin. Arrange the asparagus on a baking tray and drizzle with oil, a sprinkling of sea salt, crack of black pepper and a splash of balsamic vinegar. Roast until tender, around 20 minutes at 180°C.
  • Meanwhile, soft boil the eggs to your liking. I like soft eggs with a gummy yolk – the perfect type you find in Ramen. (See my blog post on eggs to see how I achieve eggcelent eggs.)
  • Use a mandolin (or careful, expert knife skills) to cut wafer thin slices of the fennel and red onion. Keep the fennel fronds aside for garnishing.
  • Pull the asparagus out of the oven and assemble with the fennel, red onion, fennel fronds, shavings of parmesan, a squeeze of lemon juice, drizzle of olive oil, your perfect eggs and some edible spring flowers if you can spot any in your garden, Pansies work really well!

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