Salad with green & white asparagus and smoked salmon

Ingredients

• 10green asparagus spears
• 10white asparagus spears
• to tastemixed salad leaves
• 1avocado
• 10cherry tomatoes
• 1/2cucumber
• 2spring onions
• 2eggs
• 150 gsmoked salmon
• to taste (optional)sprouts or microgreens, to garnish
• 1 heaped tbspmayonnaise
• to tasteolive oil
• juice of 1/2lemon
• to tastesalt and pepper

Instructions

1. 1

   Cook the asparagus

   Peel the white asparagus and cook it for about 8 minutes, keeping the tips above the water, until just tender. Dry-fry the green asparagus in a hot pan without oil, turning it occasionally until lightly coloured.

2. 2

   Prepare the salad

   Dice the cucumber and avocado, halve the cherry tomatoes and thinly slice the spring onions. Toss the salad leaves with a little olive oil, then fold in the cucumber, tomatoes and avocado.

3. 3

   Assemble and dress

   Boil or poach the eggs, keeping the yolks slightly soft. Whisk the mayonnaise with a drizzle of olive oil, pepper, salt and lemon juice until smooth and creamy. Arrange the salad in a serving bowl, top with the asparagus and torn pieces of salmon, then add the egg and sprouts. Finish with the dressing.

What is asparagus salad?

Asparagus salad is a fresh, seasonal dish built around tender asparagus and crisp salad ingredients. Asparagus has a strong place in Dutch spring cooking, and this version brings together both white and green spears with smoked salmon and eggs.

The two asparagus styles provide contrast: white spears are gently cooked until tender, while green ones are dry-fried for a little colour. Creamy avocado and lemon dressing tie the different textures together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 26g protein, 25g carbs, 28g fat.

The asparagus, tomatoes and other vegetables provide most of the carbohydrates and fibre, while the avocado, mayonnaise and olive oil contribute much of the fat. Smoked salmon and eggs supply most of the protein, and the salmon also makes the dish relatively salty. For a more balanced plate, add boiled potatoes or bread if you need extra energy, or serve with additional salad leaves.

Choosing the asparagus

White asparagus: peel the spears thoroughly, since the outer layer can remain fibrous after cooking. Keep their tips above the water as directed and check for tenderness at about 8 minutes.

Green asparagus: dry-frying in a hot pan gives the spears light colour and a nutty note without adding oil to the pan. Turn them occasionally so they colour evenly.

Getting the dressing right

Creamy base: whisk the mayonnaise with a drizzle of olive oil and lemon juice until smooth. Add the oil gradually so the dressing stays creamy rather than becoming greasy.

Seasoning: taste before adding much salt, as smoked salmon can be salty. Pepper and lemon help balance its savoury richness.

Texture and doneness

Tender spears: the white asparagus should yield to a knife but still hold its shape. The green spears need only light colour; avoid leaving them in the pan until limp.

Soft yolks: boil or poach the eggs so the centres remain slightly soft, as specified in the method. Add them near the end to keep the salad neat when serving.

Putting the salad together

Salad base: toss the leaves with a little olive oil before folding in the cucumber, tomatoes and avocado. This lightly coats the leaves while keeping the dressing available for the final drizzle.

Finishing touches: lay the asparagus and torn salmon over the salad, then add the egg and optional sprouts. Dress just before serving so the leaves stay fresh.

What to serve with it

This salad can stand on its own as a light main course, with eggs and salmon making it more substantial than a simple side salad. Crusty bread is a good accompaniment if you would like something to mop up the lemon dressing.

For a larger meal, serve it alongside boiled new potatoes. Keep other accompaniments simple so the asparagus and salmon remain the focus.

Recipe notes & tips

• Peel the white asparagus from just below the tips down to the base.
• Use a hot, dry pan for the green asparagus so it colours rather than steams.
• Cut the avocado shortly before assembling to limit browning.
• Taste the dressing before adding extra salt because the salmon is already savoury.
• Add the dressing just before serving to keep the salad leaves crisp.

Variations

• Use fresh herbs: Scatter chopped dill or chives over the salad for a fresh, savoury note.
• Add new potatoes: Serve boiled, cooled potatoes alongside or fold them into the salad for a heartier meal.
• Swap the salmon: Use hot-smoked salmon for a firmer texture and more pronounced smoky flavour.
• Make it sharper: Add a little extra lemon juice to the dressing for more acidity.
• Skip the egg: Leave out the eggs for a simpler salad, or use extra asparagus and avocado instead.

Common mistakes to avoid

• Leaving white asparagus unpeeled: The outer layer can be stringy, so peel each spear thoroughly.
• Overcooking the white spears: They can become limp; check them at about 8 minutes and stop when just tender.
• Using a cool pan: Green asparagus may soften before it colours, so heat the pan well first.
• Adding too much salt: Smoked salmon is already salty, so season the dressing gradually and taste it.
• Dressing too early: The leaves can wilt; wait until just before serving to add the dressing.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and eat within 1 day. The assembled salad is best fresh, and reheating is not recommended; if possible, keep the asparagus and eggs separate and bring them to room temperature before serving.

Frequently asked questions