Warm Asparagus & Soft-Boiled Egg Salad with Walnut Dressing

Sometimes I crave something simple but a bit fancy at the same time, and this warm asparagus and egg salad does exactly that. It’s light but still satisfying, and it looks like you’ve made a real effort (even though it only takes about 15 minutes).

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Ingredients

• A bunch of asparagus (around 250g)
• 2 large eggs
• A small handful of walnuts, roughly chopped
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp apple cider vinegar (or white wine vinegar)
• 3 tbsp olive oil
• Salt and black pepper to taste

Method
I start by boiling the eggs first, pop them in simmering water for about six and a half minutes if you like the yolks runny. While they’re cooking, I get the asparagus ready. Snap off the woody ends and toss the spears in a bit of olive oil, salt and pepper. I usually steam or pan-fry them for a few minutes until they’re just tender but still bright green. I tend to find they are a little tender steamed but do want you prefer.

Once the eggs are done, run them under cold water and peel them carefully. For the dressing, I whisk together the mustard, honey, vinegar and olive oil until it’s nice and creamy, sometimes I shake it all up in a jar or a mug with a fork can work too.

Then I layer the asparagus on a plate, halve the eggs and set them on top. A sprinkle of walnuts gives it a bit of crunch, and I drizzle the dressing over everything while it’s still warm so it soaks in nicely.

Swaps & Add-ins
If you’re out of asparagus, green beans work really well too. You can swap walnuts for almonds or hazelnuts, or skip the nuts entirely and crumble over a bit of feta instead. I’ve also done this with a squeeze of lemon instead of vinegar for a fresher taste. And if you want to make it more of a meal, add a few slices of smoked salmon or some baby potatoes.

Another great addition is pieces of crispy bacon.

It’s one of those quick dishes that feels like proper food, a little bit wholesome, a little bit indulgent, and definitely worth making again.