September first rarely does much to the weather in South Africa — most years it’s still jersey weather well into the month. What it does change is the produce aisle. Asparagus turns up bundled and cheap, butter lettuce heads soften and pale out again, and an asparagus egg salad like this one stops being a restaurant order and becomes something you make at home on an ordinary Tuesday.
Wilson’s Extra Virgin Olive Oil goes into the dressing, whisked with lemon juice, a spoon of honey and a dash of balsamic. It needs to carry the sharpness of the lemon without turning bitter, which is exactly the kind of job a properly made extra virgin oil is built for.
Blanch the asparagus, soft-boil the eggs, and the whole plate comes together in under half an hour. Here’s how we put it together.
Asparagus, Egg & Lemon Salad
Ingredients
Method
- Bring a pot of water to the boil. Lower in the eggs and cook for 6 minutes for a soft, just-set yolk. Lift out, plunge into cold water, then peel once cool enough to handle.
- In the same pot, blanch the asparagus for 2 minutes, until bright green and just tender. Drain and refresh under cold water to stop the cooking.
- Whisk together the Wilson's Extra Virgin Olive Oil, balsamic vinegar, lemon juice and honey. Season to taste.
- Arrange the butter lettuce leaves on a platter and scatter over the asparagus.
- Halve the eggs and nestle them among the asparagus and lettuce.
- Spoon over the dressing and finish with the parsley and chives.
Notes
We Use Extra Virgin Olive Oil
A salad dressing is where extra virgin olive oil actually gets to show off. There’s no heat involved to mute it, so the peppery, grassy character of Wilson’s Extra Virgin Olive Oil comes through in every spoonful, right alongside the lemon and honey.
It also does a practical job. Whisked with the acid from the lemon and balsamic, the oil binds the dressing into something that clings to the asparagus and lettuce instead of pooling at the bottom of the bowl.
That’s the difference between a dressing that coats a salad and one that just sits next to it.
Our Tips
Time the eggs properly. Six minutes from boiling water gives a soft, just-set yolk; a minute more and you lose that texture.
Shock the asparagus in cold water. It stops the cooking on the spot and keeps the colour bright green instead of a dull khaki.
Snap the woody ends, don’t cut them. Bend each spear near the base and it will break naturally where the tender part starts.
Dress it right before serving. Butter lettuce wilts fast once oil hits it, so hold the dressing back until the last minute.
Peel the eggs under running water. The shell lifts away cleanly instead of tearing at the white.
Taste the dressing before you toss. Balsamic brands vary in sweetness, so adjust the honey and lemon before it goes anywhere near the leaves.
How We Serve It
This works well as a light lunch on its own, especially eaten outside once the weather actually cooperates.
For a fuller plate, serve it alongside grilled kingklip or a pan-fried chicken breast, with crusty bread on the side for whatever dressing is left in the bowl.
It also holds its own on a spring lunch table next to a board of cold meats and cheese, somewhere between a starter and a side.
More Ways to Use Extra Virgin Olive Oil
Once the bottle’s open for this dressing, Wilson’s Extra Virgin Olive Oil earns its keep well beyond one salad.
For another spring plate — the same light touch works in our Spring Green Salad.
For something more indulgent — drizzle it over the figs and halloumi in our Honey-Glazed Halloumi and Fig Salad.
For a heartier salad — it’s the base of the dressing in our Summer Solstice Salad.
For pasta night — warmed gently with garlic and chilli, it’s the whole point of our Spaghetti with Garlic and Extra Virgin Olive Oil.
For baking — swapped in for butter, it keeps the crumb soft in our Gingerbread.
The Good Stuff About This Asparagus Egg Salad
Extra virgin is the top grade of olive oil, meaning it’s mechanically pressed without heat or chemicals, and the acidity has to sit below a set threshold — what gives Wilson’s Extra Virgin Olive Oil its peppery, grassy edge, instead of the flatter taste of a refined oil.
Halaal &
Kosher
Certified
Vegan &
Vegetarian
Suitable For
5 Sizes
250ml–5L
2 Years
Shelf Life
Ways to Change It Up
Poach the eggs instead. A soft poached egg works just as well as a soft-boiled one, if that’s the technique you prefer.
Shave some of the asparagus raw. A vegetable peeler turns a few spears into ribbons for extra texture alongside the blanched ones.
Add crumbled feta or goat’s cheese. Either brings a salty edge that plays well against the honey in the dressing.
Add sliced avocado. It turns the salad into a more substantial lunch without any extra cooking.
Scatter over toasted almonds. They add crunch and work well with the lemon in the dressing.
Use orange instead of lemon. It makes for a sweeter, softer dressing if that suits the rest of your table.
Questions You Might Have
Can I use frozen asparagus instead of fresh?
Fresh works best here since it holds its shape and bite after blanching. Frozen asparagus tends to go softer and is better saved for soups or bakes.
How do I get the eggs exactly soft-boiled?
Six minutes in gently boiling water gives a set white and a soft, still-runny yolk. Cold water straight after stops the cooking so they don’t firm up further.
Can I make this ahead of time?
The dressing keeps for two days in the fridge and the eggs can be boiled and peeled a few hours ahead. Toss everything together only once you’re ready to serve.
What if I can’t find butter lettuce?
Baby cos or a soft green lettuce mix both work well in its place. Woolworths stocks a Classic Butter Lettuce if you want the real thing and your local store carries it.
Is this salad served warm or cold?
Cold, or at most room temperature. Let the blanched asparagus cool fully before it goes anywhere near the lettuce.
Can I skip the honey in the dressing?
You can, though it takes the edge off the lemon and balsamic. Leave it out if you prefer a sharper dressing.
Where can I buy Wilson’s Extra Virgin Olive Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Get the oil that dresses the asparagus and holds the whole thing together.
More From Our Kitchen
Spring Green Salad — Honey-Glazed Halloumi and Fig Salad — Summer Solstice Salad — All Recipes
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