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Asparagus Spring Herb Salad with a Perfect 6 Minute Egg

Looking for a quick, simple dinner that's healthy and delicious? Or something a little different for brunch on Sunday? This Asparagus Salad is tossed in a spring vinaigrette made with lots of fresh basil and mint, then topped with a soft, oozy 6 minute egg. A few sliced tomatoes and some crunchy walnuts and it's all brought together with a good sprinkle of freshly grated Parmesan cheese.

When local asparagus is in season, this salad is the BEST but it can be enjoyed any time of year. Just be sure not to overcook the asparagus, as it sits and cools it may cook a little bit more and you don't want sloppy, limp asparagus. It should maintain it's beautiful bright flavour. If you don't have a grill available, you can also blanche the asparagus in a pot of boiling salted water for a couple of minutes and then put it directly into an ice bath to stop the cooking.

I love to use the mortar and pestle because i love how it releases all the oils from the fresh herbs and really brings the whole dressing together. You can always pop the ingredients into a small food processor, or even finely chop them and whisk together in a small bowl. Your dressing will still be delicious!

Pair this dish with a non-vintage Champagne with it's bright citrus and toasty notes. Or you can opt for a cool climate, unoaked Chardonnay with a similar flavour profile. Another great option would be a vibrant Sauvignon Blanc to really bring out the green in the asparagus. There's quite a few good options so let me know if A) you make this (tag us @crushfoodandwine) and B) what you're drinking with it!




Asparagus Spring Herb Salad with a Perfect 6 Minute Egg

Serves 2


  • 1 bunch fresh asparagus

  • 2 large free-range eggs

  • Small handful of sliced or slivered almonds (walnuts work too!)

  • 2 tablespoons shallot, finely chopped

  • 1/4 cup fresh mint and basil leaves, roughly chopped

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon honey

  • 1 tablespoon white wine vinegar

  • 3 tablespoons extra virgin olive oil + 2 teaspoons

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 4-5 grape tomatoes, sliced

  • Good sprinkle of fresh Parmesan cheese


  1. Preheat BBQ to high (400+ degrees). Set small pot of lightly salted water on the stove and bring to a boil.

  2. Trim tough ends from asparagus. Toss asparagus with 2 teaspoons of olive oil and season lightly with salt and pepper. Grill asparagus for 3-5 minutes until just starting to soften and grill marks appear. Remove immediately, careful not to overcook. Pop asparagus into the freezer for a few minutes to stop the cooking. Set aside.

  3. Add your eggs to the pot of boiling water and set timer for six minutes. Remove immediately once timer goes and place eggs into a bowl filled with ice and water to stop the cooking. Meanwhile, in a small pan, lightly toast the almonds. Set aside.

  4. In your mortar and pestle, add you shallot, herbs and salt. Bash up and mix until it forms a paste. Add in your Dijon mustard, honey, black pepper, vinegar and olive oil. Stir to combine. Check for seasoning and adjust to your taste.

  5. Toss the asparagus with half the dressing. Divide onto two plates and arrange a few slices of tomato. Sprinkle with freshly grated Parmesan. Carefully peel the eggs and cut the egg in half on top of the asparagus (you don't want to waste any yolk so cut it on the salad). Add remainder of salad dressing and the toasted nuts. Season lightly with salt and pepper and pour yourself a glass of wine. Enjoy!!

Be sure to tag @crushfoodandwine if you try this recipe!

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1 Comment

Cynthia Vaillant
Cynthia Vaillant
Jun 15, 2021

I made this salad last night. It’s delicious! I didn’t have a mortar but tried my best with a glass container and a spoon. Will definitely do this again!

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