Bantam Egg & Asparagus Caesar Salad

A classic gets a seasonal twist in this vibrant reimagining of the beloved Caesar salad. Crisp, tender spears of spring asparagus take centre stage, paired with perfectly cooked Bantam eggs—delicately sized to charm, yet hearty enough to satisfy. Whether you’re gathering friends for a leisurely lunch or treating yourself to a cozy solo dinner, this dish delivers elegance with ease. Don’t forget the crusty bread—you’ll want every drop of that irresistible, tangy Caesar dressing.

I’ve taken an easy approach to the dressing, using store bought mayonnaise, life is sometimes complicated enough…

Fresh spring ingredients make a welcome twist on this classic, the asparagus holds up to the thicker dressing perfectly, no soggy leaves here!

Purists may say that the dressing is cheating, I like to think of it as an investment of time, more to spend eating and drinking with family and friends…

caesar salad, easy salad, egg salad, healthy food, healthy recipe, lunch inspiration, salad, salad recipe, spring salad, asparagus salad, asparagus recipe

Yield: 4

Author: Suze Morrison

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Bantam Egg & Asparagus Caesar Salad

Prep time: 20 MinCook time: 7 MinTotal time: 27 Min

A classic gets a seasonal twist in this vibrant reimagining of the beloved Caesar salad. Crisp, tender spears of spring asparagus take centre stage, paired with perfectly cooked Bantam eggs—delicately sized to charm, yet hearty enough to satisfy. Whether you’re gathering friends for a leisurely lunch or treating yourself to a cozy solo dinner, this dish delivers elegance with ease. Don’t forget the crusty bread—you’ll want every drop of that irresistible, tangy Caesar dressing.

I’ve taken an easy approach to the dressing, using store bought mayonnaise, life is sometimes complicated enough…

Ingredients

For the Salad

• 1 Bunch asparagus spears, blanched & refreshed in iced water
• 3 Mini Cucumbers, finely sliced
• 6 Spring Onions, finely sliced
• ½ Bunch Parsley, leaves picked
• 6 Bantam Eggs
• Handful Toasted mixed seeds & Crispy Onions
• 50g Parmesan, shaved
• Handful Cress

For the Dressing

• 200g Mayonnaise
• 100g Extra Virgin Olive Oil
• 1 Lemon, Juiced
• 2 tsp Dijon mustard
• 1 Clove Garlic, grated
• 1tbsp Worcestershire sauce
• 20g Parmesan Cheese, finely grated
• Salt & pepper to taste

Instructions

1. Begin with the dressing so the flavours have time to develop. Whisk together all the ingredients to create a smooth, thick dressing. Taste, adjust the seasoning with more lemon or salt if needed and set aside in the fridge, the flavours will become more rounded after a couple of hours.
2. Bring a pan of water to a gentle boil and lower in the bantam eggs. Set a timer for 4 minutes and boil. Once the timer is up, remove and fresh in a bowl of iced water to halt the cooking process. Gently peel, they will be lovely and jammy and cut in half.
3. Arrange all the salad ingredients in a bowl and toss with 2 tbsp of dressing. Add the egg halves and drizzle with a little more dressing. Sprinkle with extra seeds, onions and cress and serve immediately, crusty bread is a must.

https://gourmetglow.co.uk/recipes/bantam-caesar-salad

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