Breakfast Ideas, Food, Main dishes, Recipes
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Asparagus & chopped egg side with English mustard mayo

Most girls get excited about shoes.

I get excited about…asparagus.

Yep, as soon as the season hits I get wide eyed and ravenous at the prospect of all the wonderful things you can create with the wonder stick that is asparagus.

It’s one of my favourite vegetables.

It’s versatility is overwhelming and ah, OK, you get the picture? I love asparagus. Right…

I believe that going by and living with the seasons is one of the best things you can do. The produce is fresh, the ingredients are exciting and it was at one time how everybody just lived.

I mean, I guess I’m so excited about asparagus because it’s in the here and now.

Before we know it it’ll be gone and they say that absence only makes the heart grow fonder don’t they?

Asparagus and chopped egg side with English mustard mayo


We had this as side to our beautiful British steaks last night, but it could be jazzed up with some chunky slices of British ham or bits of crispy bacon served as brunch.

It would also be fabulous with a lovely piece of baked or smoked fish.

Like I said, versatile!

You need:

Serves 2

1 bunch of asparagus tips (see picture below)

2 free-range medium sized eggs (see picture below)

1 teaspoon of English mustard

1 heaped tablespoon of mayo

Half a teaspoon of sea salt

Pinch of ground black pepper

2 teaspoons of butter


Place the eggs in a pan of boiling water using a tablespoon to gently lower them in and making sure they are covered.


It’s great living in the countryside because me, Dad and Mr. GTMHTC went for a walk the other day and happened to pass a chap in his allotment who gave us some of his wonderful eggs – all shapes, all sizes but all beautiful! 

Cook for 12-14 minutes.

Whilst the eggs are boiling, heat a griddle pan on a medium heat.

Cut each asparagus in half and place on the griddle pan.


Cut these asparagus tips in half and place on the griddle pan

Season with salt and pepper and pop the butter on top.

Griddle until slightly charred, turning as they cook.

Once the eggs are done, place them in a bowl of cold water and leave for a minute.

Then you can begin to peel them and chop roughly in to chunks.

Mix the mayo with the mustard and place the asparagus in with the eggs.

Mix everything gently with mayo.


Honestly…it’s tasty. You have the crunch and char of the asparagus going delicately with the cream and sudden tang of the sauce. So easy, so lovely!

I am by no means a chef.

I don’t do fancy or complex but I do what I believe in:

That the beauty of eating and living lies in simplicity.

Take a moment, look what’s around and take life by the asparagus!


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