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Published 16/03/2026
0:20
Serves 6
Easy

Dressed asparagus

Fresh and elegant, this springtime side really lets asparagus shine.

Served at room temperature and easy to prepare ahead of time, making this dish perfect for relaxed lunches or springtime suppers.

What you'll need...

  • 30ml red wine vinegar
  • 30g caster sugar
  • 1 shallot, finely sliced into rings
  • 500g asparagus
  • 3 large free range eggs
  • Handful chives, finely chopped
  • Large bowl of iced water

For the dressing

  • 1 garlic clove
  • 60g mayonnaise
  • 15g parmesan, finely grated
  • Juice of 1 lemon

Method

  1. Mix the vinegar, sugar, 30ml water and a pinch of salt in a small bowl. Add the shallot, stir well and chill until needed.

  2. Bring a pan of well-salted water to the boil and have a bowl of iced water ready. Add the asparagus and cook for 2 minutes 45 seconds, or a little longer for thicker asparagus. Lift into the iced water to cool. Add the eggs to the same boiling water and cook for 6 minutes for a soft boiled yolk. Place them in the same iced water as the asparagus to cool until needed.

  3. For the dressing, finely mash the garlic until smooth. Spoon into a bowl and stir through the mayonnaise and parmesan, then season with black pepper, a little salt and a squeeze of lemon.

  4. When ready to serve, toss the asparagus with the dressing and arrange on a serving platter. Peel and halve the eggs and place on top, then scatter over the drained shallots and chives. Finish with a twist of black pepper.

Shop the tools you will need

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