dhouha bakhouch Jamie Oliver asparagus salad is made with soft-boiled eggs, fresh herbs, crisp asparagus spears, and a zesty lemon dressing. The combination provides a zesty citrus flavor, a rich, creamy yolk, and a bright crunch. This salad, which takes its name from its main component, asparagus, is bursting with fresh flavor and Jamie’s distinctive rustic charm.
Ingredients:
- Trim 1 bunch of fresh asparagus (about 250g).
- Boil 2 large free-range eggs.
- Zest and squeeze 1 fresh lemon.
- Drizzle 2 tablespoons of extra virgin olive oil.
- Chop a small handful of fresh mint leaves.
- Season with sea salt and black pepper to taste.
- Shave 20g of Parmesan cheese.
How To Make Jamie Oliver Asparagus Salad
- In a medium pan, first bring the water to a boil, then slowly pour in the eggs.
- For a soft, jammy middle, cook them for six minutes.
- Trim the asparagus and cook it for two to three minutes in a hot pan.
- Stir from time to time until crisp and lively but slightly burned.
- After turning off the heat, give the asparagus two minutes to cool.
- Gently peel the eggs while running cool water.
- Put them on a platter with the warm asparagus after slicing them in half.
- Next, add a generous amount of olive oil and fresh lemon juice.
- Sprinkle chopped mint on top for a zesty herbal touch.
- Add plenty of salt and cracked black pepper for seasoning.
- For a rich, nutty taste, top everything with shaved Parmesan.
- Serve right away and savor each flavorful, fresh bite!
Jamie Oliver Asparagus Salad Recipe Tips:
- Salad with Avocado and Mint Asparagus. To make this salad entirely plant-based, replace the eggs with slices of ripe avocado. First, cook the asparagus until it starts to turn golden. Add extra virgin olive oil, lemon juice, and mint and stir. Then, for that creamy contrast, fan the avocado slices on top. Add pumpkin seeds for protein and texture. Add a tiny pinch of chili flakes to wake up the flavors. Finally, a dash of flaky sea salt balances everything out. This vegan twist has a vibrant, fresh, and nourishing feel.
- Delightful Crispy Pancetta with Asparagus. Before serving, scatter the crisped pancetta over the salad for a savory punch. As before, begin by sautéing the asparagus. Fry the pancetta until it turns brown and crispy. Drizzle the lemon dressing over the warm asparagus and place the soft-boiled eggs on top. For extra richness, add a tablespoon of pancetta and some shaved Parmesan. A dash of black pepper balances the saltiness. This version offers a perfect texture contrast and strong flavors. It is filling, substantial, and still manageable for lunch.
- Brunch Salad with Smoked Salmon and Asparagus. Add pieces of smoked salmon to your asparagus salad to make it a more upscale brunch choice. The asparagus should first be sautéed and then allowed to cool slightly. Top with folds of smoked salmon and soft-boiled eggs. Add the lemon zest, capers, and fresh dill. For a bright, coastal twist, squeeze in a little more lemon juice. Add a drizzle of high-quality olive oil at the end. This version has a sophisticated texture, is high in protein, and is ideal for casual Sunday mornings or weekend get-togethers.
How To Store & Reheat Leftovers?
- 📦In The Fridge: Place the salad in an airtight container. Store it in the fridge for up to two days. Keep eggs separate.
- ❄️ In The Freezer: Freezing isn’t ideal. The asparagus loses texture and eggs become rubbery. It’s best to enjoy the salad fresh.
- 🔥 To Reheat: Gently reheat asparagus in a skillet for 2 minutes. Do not heat eggs or dressing. Serve immediately after warming.
Jamie Oliver Asparagus Salad Recipe Nutrition Facts
Trim 1 bunch of asparagus to get around 60 calories, rich in vitamin K and folate.
Boil 2 large eggs to add 140 calories, packed with protein, choline, and vitamin B12.
Zest and juice 1 lemon to bring 12 calories, plus vitamin C and antioxidants.
Drizzle 2 tablespoons olive oil to deliver 240 calories and healthy monounsaturated fats.
Chop a small handful of mint to contribute antioxidants, vitamin A, and refreshing flavor.
Season with sea salt and black pepper for trace minerals and natural seasoning power.
Shave 20g of Parmesan cheese to add 80 calories, calcium, and protein in every bite.
Try More Recipes:
- Pioneer Woman Slow Cooker Glazed Ribs
- Pioneer Woman Slow Cooker Cheese Fondue
- Pioneer Woman Slow Cooker Rotisserie Chicken
- Pioneer Woman Slow Cooker Cabbage Rolls Recipe
Jamie Oliver Asparagus Salad
Description
Jamie Oliver asparagus salad is made with soft-boiled eggs, fresh herbs, crisp asparagus spears, and a zesty lemon dressing. The combination provides a zesty citrus flavor, a rich, creamy yolk, and a bright crunch. This salad, which takes its name from its main component, asparagus, is bursting with fresh flavor and Jamie’s distinctive rustic charm.
Ingredients
Instructions
- In a medium pan, first bring the water to a boil, then slowly pour in the eggs.
- For a soft, jammy middle, cook them for six minutes.
- Trim the asparagus and cook it for two to three minutes in a hot pan.
- Stir from time to time until crisp and lively but slightly burned.
- After turning off the heat, give the asparagus two minutes to cool.
- Gently peel the eggs while running cool water.
- Put them on a platter with the warm asparagus after slicing them in half.
- Next, add a generous amount of olive oil and fresh lemon juice.
- Sprinkle chopped mint on top for a zesty herbal touch.
- Add plenty of salt and cracked black pepper for seasoning.
- For a rich, nutty taste, top everything with shaved Parmesan.
- Serve right away and savor each flavorful, fresh bite!
Notes
- This asparagus salad feels like sunshine on a plate. It’s quick, refreshing, and just the right kind of fancy.
Jamie Oliver Asparagus Salad
