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Green asparagus with devilled egg mayonnaise


Impress guests with this tasty green asparagus with devilled egg mayonnaise recipe

A serving of the green asparagus with devilled egg mayonnaise

Makes 4 servings


4 eggs

2 bunches of green asparagus

1 loaf of sourdough bread


For the devilled egg mayonnaise dressing:

3 egg yolks (taken from the boiled eggs)

5g Dijon mustard

10ml white wine vinegar

50g mayonnaise

10g minced raw shallots

A dash of Tabasco sauce

Salt and pepper, to taste


For the garnish (to sprinkle over the egg and asparagus):

20g pea shoots

Raw asparagus curls (taken from the asparagus spears)

A handful of chopped chives

A handful of chopped red chili

Cayenne pepper, to sprinkle

Paprika, to sprinkle

1 egg yolk, grated




For the eggs:

1. Boil the eggs for eight minutes, then carefully peel under cool running water.

2. Slice the eggs in half, lengthwise, removing and setting aside the yolks.


For the asparagus:

1. Set aside a couple of raw asparagus spears. With the rest, peel, trim and blanch in boiling water, then cool in ice water. Serve three spears per portion.

2. With the leftover raw asparagus, use a vegetable peeler to peel thin strips. Place in ice water to curl. Set aside.


For the devilled egg mayonnaise dressing:

1. Blend three of the cooked yolks with the vinegar, mustard, minced raw shallots, Tabasco sauce, salt and pepper to make a firm mixture.

2. Add the mayonnaise and combine together.

3. Place two halves of one egg in the centre of each plate and spoon over the mixture to cover the egg. Arrange the cooked asparagus next to the egg.

4. Garnish with some grated cooked egg yolk, the pea shoots, a few raw asparagus curls, and a sprinkle of paprika, chopped chives, red chili and cayenne pepper.


For the sourdough toast:

1. The sourdough loaf should be semi-frozen. Thinly slice with a sharp knife.

2. Oven bake until golden and crisp, and then break into shards.

3. Garnish the plate with a few broken shards of the toast.