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Roasted British asparagus salad

Roasted British asparagus salad


British asparagus season is short but sweet — make the most of it with this salad

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1336kj 323kcal
  • Fat
    High 37%
  • Saturates
    Low 23%
  • Sugar
    Low 37%
  • Salt
    Low 37%

% of adult’s reference intake | Carbohydrates per serving : 7g


  • 1 tbsp Co-op olive oil
  • 2 x 100g packs Co-op British asparagus tips
  • 1 clove garlic, finely chopped
  • Freshly ground black pepper
  • 2 Co-op British eggs
  • 2 handfuls rocket
  • 8 Co-op British piccolo tomatoes, halved
  • 1/2 Co-op ripe and ready to eat avocado, roughly chopped
  • 3 tbsp light mayonnaise
  • Zest and juice of 1/2 lemon


  1. Heat the olive oil in a nonstick pan on a medium heat
  2. Add the asparagus and cook for 4 mins until beginning to brown
  3. Add the garlic, season with black pepper and cook for a further 2 mins
  4. Add 2 tbsp water, cook for a further minute, then remove from the heat and leave to cool
  5. Bring a pan of water to a gentle simmer and carefully crack in the eggs
  6. Poach for 2-3 mins, then remove from the water with a slotted spoon and drain on kitchen paper
  7. Divide the rocket between 2 plates and top with the asparagus, tomatoes and avocado
  8. Mix together the mayonnaise and lemon zest and juice to drizzle over each plate, and serve with the eggs on top

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