Tender Asparagus Recipe

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This Tender Asparagus Recipe is a simple and elegant recipe, which is made with fresh asparagus and smoky bacon. It’s the perfect spring lunch, ready in about 25 minutes.

Tender Asparagus Recipe Ingredients

For the Salad:

1kg asparagus
8 large free-range eggs
½ a bunch of flat-leaf parsley (30g)
2 spring onions

For the Bacon Croutons:

4 rashers of higher-welfare smoked streaky bacon
200g sourdough bread
1 tbsp. olive oil
Black pepper

For the Dressing:

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil

How To Make Tender Asparagus

Make the Dressing: Roughly chop the green part of the spring onions and place them in a blender with the mustard, vinegar, and extra virgin olive oil. Tear in three-quarters of the parsley leaves, add a splash of water, and blend until smooth. Season to taste.
Prepare the Garnish: Pick the remaining parsley leaves into a bowl. Finely slice the white parts of the spring onions, add them to the bowl, and cover with water to crisp them up.
Make the Bacon Croutons: Heat a large non-stick frying pan over a medium heat. Finely slice the bacon, chop the sourdough bread into 1cm chunks, and add both to the pan with 1 tablespoon of olive oil and a good pinch of black pepper. Cook for about 15 minutes, tossing regularly, until golden and crisp.
Cook the Asparagus and Eggs: Snap the woody ends off the asparagus. Cook the spears in a large pan of boiling salted water for 3 minutes, or until just tender. At the same time, gently lower the eggs into the water to cook for exactly 6 minutes for a soft-boiled yolk.
Assemble the Dish: Use tongs to transfer the cooked asparagus to a large serving bowl and toss with some of the dressing. Drain the eggs, cool them under cold water until you can handle them, then peel and halve them. Dot the eggs among the asparagus. Reheat the croutons if needed and scatter them over the top. Drain the parsley and spring onion garnish, pat it dry, and sprinkle it over everything. Serve immediately.

Recipe Tips

How to get the perfect 6-minute egg? The key is to lower the eggs gently into already boiling water and set a timer for exactly 6 minutes. As soon as the time is up, transfer them to a bowl of cold water to stop the cooking process. This will give you a set white and a jammy, liquid yolk.
Can I make the croutons ahead of time? Yes, you can make the bacon croutons a day in advance. Let them cool completely and store them in an airtight container at room temperature to maintain their crispness.
How to ensure the asparagus is tender but not mushy? The 3-minute boiling time is a great guideline. The asparagus is done when it’s bright green and you can easily pierce the thickest part of the stem with a fork, but it still has a slight bite.
Can I make the dressing without a blender? Absolutely. Finely mince the spring onion greens and parsley, then simply whisk all the dressing ingredients together in a bowl until well combined.

What To Serve With This Dish

This is a wonderful light lunch or brunch on its own, but it also pairs beautifully with:

A piece of grilled salmon or a simple pan-seared chicken breast
A glass of crisp Sauvignon Blanc
Extra toasted sourdough bread for dipping

How To Store Leftovers

This dish is best enjoyed fresh. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator for up to 2 days. The dressing can be kept in a jar in the fridge for up to a week.

Tender Asparagus Recipe Nutrition Facts

Calories: 450-550 kcal
Fat: 30g
Carbohydrates: 25g
Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe vegetarian?

Yes. To make it vegetarian, simply omit the bacon. You can make the croutons by toasting the sourdough chunks in olive oil with a pinch of smoked paprika to mimic the smoky flavor.

Why cook the eggs and asparagus in the same water?

This is an efficient cooking method that saves time and uses fewer pots. The asparagus cooks quickly while the eggs are boiling.

What’s the best way to trim asparagus?

The easiest way is to hold a spear in both hands and bend it. It will naturally snap at the point where the tender part meets the tough, woody end. You can then line up the rest of the spears and trim them to the same length.

Try More Recipes:

Asparagus Quiche & Soup Recipe
Asparagus, eggs & French dressing Recipe
Cheat’s Mushroom & Asparagus Risotto Bowl Recipe

Course: SaladsCuisine: EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

A vibrant spring dish featuring tender-crisp asparagus, perfect 6-minute eggs, and crispy bacon croutons, all tied together with a fresh parsley and mustard vinaigrette.

Ingredients

1kg asparagus
8 large free-range eggs
4 rashers smoked streaky bacon
200g sourdough bread
1 bunch flat-leaf parsley (30g)
2 spring onions
2 tbsp Dijon mustard
2 tbsp white wine vinegar
7 tbsp olive oil (total)
Salt and pepper

Directions

Make the dressing by blending the green parts of the spring onions, most of the parsley, mustard, vinegar, and 6 tbsp olive oil until smooth.
Make the croutons by frying sliced bacon and cubed sourdough in 1 tbsp of olive oil for 15 minutes until golden and crisp.
Boil the asparagus for 3 minutes until tender-crisp. At the same time, boil the eggs for 6 minutes.
Toss the hot asparagus in a large bowl with some of the dressing.
Peel and halve the eggs and add them to the bowl.
Top with the bacon croutons and a garnish of sliced spring onion whites and parsley. Serve immediately.

Notes

The 6-minute timing for the eggs is crucial for achieving a jammy, runny yolk.
Using the same pot to cook the asparagus and eggs is an efficient time-saver.
The dressing can be made ahead of time and stored in the refrigerator.
This dish is delicious served hot, warm, or at room temperature.