Early Spring Asparagus Recipes: Raw Asparagus Salad & Poached Egg with Asparagus

Two simple, seasonal ways to enjoy fresh asparagus

Poached Egg with Asparagus, Mushrooms & Confit Garlic EVOO Dressing

A quiet, nourishing plate where richness from the yolk meets earthy mushrooms and bright green asparagus, tied together with a warm garlic-infused oil.

Ingredients (serves 1)

• 3–4 asparagus spears, trimmed

• ½ cup cremini or wild mushrooms, halved or torn

• 1–2 eggs (very fresh for poaching)

• 2 tbsp extra virgin olive oil

• 1–2 cloves garlic, gently confit (or slowly simmered in oil until soft)

• Sea salt + black pepper

• Pinch chili flakes or smoked paprika (optional)

• Shaved Parmesan or hard cheese (optional finish)

• Fresh thyme leaves

Method

1. Confit garlic EVOO dressing
Warm olive oil over very low heat with garlic cloves. Let them soften until golden and fragrant (do not brown). Lightly smash the garlic into the oil and keep it warm.

2. Vegetables

• Sauté mushrooms in a pan with a touch of the garlic oil until browned and deeply savory.

• Lightly blanch or steam asparagus until just tender and vibrant green.

3. Poached egg
Bring a small pot of water to a gentle simmer. Add a splash of vinegar. Swirl the water and gently drop in the egg. Cook for 2.5–3 minutes, until the whites are set, but the yolk remains soft.

4. Assemble
Layer asparagus first, then mushrooms. Place a poached egg on top. Spoon warm confit garlic oil over everything.

Finish
Add thyme, shaved cheese, black pepper, and a pinch of paprika.

Raw Shaved Asparagus & Fresh Pea Salad with Walnut Pistou

Serves 4 as a starter or 2 as a light lunch

This early spring salad is fresh, crisp, and deeply seasonal. Raw shaved asparagus brings a delicate crunch, fresh peas add sweetness, and a walnut pistou ties everything together with richness, herbs, garlic, and lemon.

Pistou is similar to pesto, but traditionally simpler. It comes from Provence and is usually made with basil, garlic, and olive oil, often without nuts. This walnut version lands somewhere between pistou and pesto: rustic, spoonable, and perfect for dressing tender spring vegetables.

Ingredients

For the salad:
1 large bunch of asparagus, about 1 lb, woody ends trimmed
1 cup fresh peas, or thawed frozen peas
Zest of 1 lemon
2–3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper

For the walnut pistou:
1 packed cup fresh basil leaves, or a mix of basil and parsley
1/3 cup toasted walnuts
1 small garlic clove
1/3 cup extra-virgin olive oil
2 tablespoons grated Parmesan or pecorino, optional
1 tablespoon lemon juice
1/4 teaspoon kosher salt

Method

Make the walnut pistou:
In a food processor or mortar and pestle, combine the basil, walnuts, and garlic. Pound until roughly broken down. Slowly add the olive oil until the mixture becomes loose and spoonable. Stir in the cheese, if using, lemon juice, and salt. Taste and adjust with more lemon or salt as needed.

Prepare the asparagus:
Using a vegetable peeler, shave the asparagus into long ribbons. Start just below the tip and peel downward. When the stalk becomes too thin to shave, slice the remaining core thinly.

Lightly dress the asparagus:
Place the shaved asparagus in a large bowl. Add the lemon zest, 2 tablespoons lemon juice, and salt. Toss gently and let sit for 5–10 minutes. This softens the asparagus slightly while keeping it fresh and crisp.

Assemble the salad:
Add the peas to the asparagus. Drizzle with olive oil and fold in about half of the walnut pistou. Add more pistou as needed, being careful not to overdress. Finish with black pepper and taste for seasoning.

To serve:
Serve slightly chilled or at cool room temperature. Finish with extra pistou, shaved Parmesan or pecorino, and a handful of crushed toasted walnuts if desired.

Notes

The pistou should be loose, rustic, and slightly coarse rather than fully smooth.

Fresh peas are ideal in spring, but thawed frozen peas work well too.

If using frozen peas, blanch them briefly or run them under warm water, then pat them dry before adding.

For a more substantial dish, serve with burrata, grilled fish, roast chicken, or crusty bread.

This salad is best served the day it is made.