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Asparagus and soft egg salad with toasted almonds

Australian Gourmet Traveller picnic recipe for asparagus and soft egg salad with toasted almonds

By Emma Knowles
  • Serves 8
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Asparagus and soft egg salad with toasted almonds


  • 3 bunches asparagus
  • 3 eggs, at room temperature
  • 40 ml sherry vinegar
  • 40 ml lemon juice
  • 40 ml lemon-infused extra-virgin olive oil (see note)
  • 20 gm slivered almonds, toasted
  • To serve: dukkah


  • 1
    Cook asparagus in a large saucepan of boiling water for 2-3 minutes, drain and refresh in iced water, then drain again.
  • 2
    Cook eggs in a saucepan of gently boiling water for 7 minutes, drain and cool in iced water, then peel.
  • 3
    Coarsely crumble one egg into a bowl, add vinegar and lemon juice and whisk to combine. Add lemon oil, whisk to combine, then 40ml hot water. Season to taste with sea salt and freshly ground black pepper.
  • 4
    To serve, coarsley crumble remaining eggs and scatter over asparagus, drizzle with dressing and scatter with almonds and dukkah.


Note Lemon-infused extra-virgin olive oil is available from Simon Johnson and select delicatessens.

  • Author: Emma Knowles