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  • Quick
  • Easy
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Asparagus salad

Asparagus salad

Bursting with flavour, this mouth-watering asparagus salad is hearty enough to keep you going until dinner. Drizzle with the tangy dressing and savour.



  • 1/4 cup (60ml) olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp balsamic vinegar
  • 1 tsp wholegrain mustard

Asparagus salad

  • 4 slices ciabatta, broken into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
  • 1 clove garlic, crushed
  • 100 g baby spinach leaves
  • 1 bunch asparagus, trimmed, blanched and halved
  • 1 lebanese cucumber, sliced
  • 2 hard-boiled eggs, quartered
  • 1 red onion, thinly sliced
  • 1/3 cup (25g) shaved parmesan


Asparagus salad

  1. Preheat oven to 180°C.
  2. Toss bread, oil, pine nuts and garlic in a baking dish. Bake for 5-10 minutes, until bread is crisp and golden. Cool.
  3. Combine spinach leaves, asparagus, cucumber and bread mixture in a large serving bowl.
  4. Whisk all dressing ingredients in a jug. Drizzle over salad. Top with eggs, onion and parmesan. Serve.


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