Asparagus with croutons

    27 min

    A fine salad with green asparagus, eggs, chervil and walnut oil. This is a recipe for making your own croutons, however shop bought ones will be fine in a pinch.

    1 person made this

    Serves: 6 

    • 50g butter
    • 2kg green asparagus, trimmed
    • 5 eggs
    • 1/4 day old baguette, diced
    • 100ml white balsamic vinegar
    • 100ml walnut oil
    • 30g honey mustard
    • salt and pepper, to taste
    • 1 bunch chervil, finely chopped

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Melt half of the butter in a frying pan then add the asparagus and cook and stir until tender.
    2. Bring a saucepan of water to the boil, then add the eggs and cook until hard boiled. Rinse with cold water, peel and finely dice the eggs.
    3. Melt the remaining butter in another frying pan and fry the baguette pieces until golden brown.
    4. Mix together vinegar, walnut oil and mustard. Add salt and pepper to taste. Arrange asparagus on a serving platter and top with eggs and croutons. Sprinkle chervil on top and drizzle with vinaigrette.


    For the perfect hard boiled egg, place the eggs into a saucepan of water at room temperature. Turn the heat onto high and bring the water to the boil. Boil rapidly for 1 minute then switch off the heat and allow the eggs to sit in the water for 12 minutes. Remove from the water, and either serve or peel.

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