Two Asparagus Recipes: Pea, Asparagus & Mint Soup + Asparagus with Egg Salad

November 1st, 2024

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Asparagus season has well and truly begun. I always wait a few weeks for the bunches to come down in price until they become a regular on the dinner table. The youngsters in my house are continuing to express their dislike of the green spears, which to be honest doesn’t bother us, the parents, in the slightest – all the more from us!

For the most part, I keep my preparation of fresh asparagus pretty simple. I find a quick flash in the pan perfectly caramelises the outside while retaining some crunch on the inside. See the flash-cooked asparagus with egg salad below for cooking directions. Plus, a fresh soup using peas and asparagus and the early shoots of mint from the garden. I hope these recipes tickle your fancy to get creative with asparagus in the coming weeks.

*A note on growing asparagus. We had a patch of asparagus in the backyard for some years but had to remove some of the established crowns to make way for the glasshouse and the remaining crown didn’t like the disruption. You can read about growing asparagus here + our glasshouse made from repurposed windows here. Since then I haven’t found the garden space to replant this long-term commitment crop. So, for now, I am thankful to the wonderful asparagus growers who keep us well-stocked through spring.

More Asparagus + Spring recipes on Homegrown Kitchen

• Spring Asparagus & Mint Quiche – A combination of spring garden goodness and goat cheese (or feta), all encased in a simple oat and seed crust.
• Spring Caesar Salad with Asparagus – With a punchy dressing full of robust flavours including an optional addition of crispy bacon (story included with the recipe).
• Saucy Spring Dressing + Growing Asparagus – Two creamy dressings to serve with steamed/flash-cooked asparagus or a lettuce wedge salad.
• Lettuce & Pea Soup with Popped Pumpkin Seeds – Not an asparagus recipe, but a different spin on a green soup my Nana used to make using the big outer leaves from an iceberg lettuce.

Pea, Asparagus & Mint Soup 

Soup is an excellent way to use up a less-than-perfect bunch of asparagus. You know the one that ends up a bit bendy and lacklustre. Paired with peas, spring onions and mint, and a dollop of sour cream this is spring in a bowl. 

Servings 4

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Ingredients

• 50 g butter
• 1 tbsp olive oil
• 3 spring onions, or half an onion, chopped
• 2 garlic cloves, chopped
• 1 bunch (250g) asparagus, roughly chopped
• 1 medium potato (about 200g), peeled and cut into 2-3cm chunks
• salt
• 1 litre (4 cups) chicken or vegetable stock
• 2 cups fresh or frozen peas
• small handful mint, chopped + extra leaves to garnish
• 4 tbsp sour cream + extra for serving
• cracked pepper
• olive oil for drizzling

Instructions

• In a large saucepan, melt the butter and oil over low to medium heat. Add the spring onions, garlic, asparagus, potato and ½ teaspoon salt. Cook gently, stirring over the heat for 5 minutes without colouring.
• Add the stock and bring to a boil. Simmer for 12-15 minutes until the potato is tender.
• Add the peas and bring back to the boil. Remove from the heat, add the chopped mint and use a stick (immersion) blender to puree until smooth. Or cool the soup and use a blender to puree.
• Stir through the sour cream then gently reheat the soup. Check the flavour, adding extra salt to taste and a generous twist of cracked pepper.
• Serve the soup in warmed bowls garnished with mint leaves and a drizzle of olive oil. Serve extra sour cream on the side.
• The soup can be made ahead of time and reheated to serve. Use within 3 days of preparation, or freeze into portions.

Flash-cooked Asparagus with Egg Salad

This is my go-to method to cook asparagus, using a high heat and quick cook time. It retains the flavour of the produce while not overcooking. I use the same method for broccoli, cauliflower, silver beet and kale, adjusting the cooking time to suit the vegetable. The egg salad topping is quite wonderful, and the added crunch from the sliced almonds completes this dish perfectly. It would also make a great sandwich filling, or you could even roll the asparagus and egg salad in bread for some fancy asparagus rolls. Now we are talking!

Servings 4 as a side

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Ingredients

Egg Salad

• 4 free-range eggs
• 3 tbsp mayonnaise
• 1 tbsp natural unsweetened yoghurt
• squeeze of lemon juice, about 1 tbsp
• 1 heaped tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and cracked pepper
• ½ celery stalk, finely chopped
• ¼ red onion, finely chopped
• 2-3 pickled gherkins, finely chopped
• handful fresh dill, chives and/or parsley, (3 tbsp) chopped

Flash-cooked Asparagus

• 2 bunches of asparagus (500g), tough stalks trimmed
• olive oil (about 2 tsp)
• Boiling water (about 3 tbsp)
• 2 tbsp toasted sliced almonds (optional)

Instructions

• First, prepare the egg salad. Place the eggs into a small saucepan, cover with water and secure a lid. Bring to a boil. Remove the lid, turn down the heat to a gentle simmer and cook for 6 minutes (or 4 1/2 minutes if using room temperature eggs). Drain and cover the eggs with cold water to cool.
• In a bowl place the mayonnaise, yoghurt, lemon juice, mustard and paprika. Mix to combine, then season to taste. Add extra lemon juice if needed to balance the flavour.
• Add the prepared celery, red onion, gherkins and herbs, and mix together. Peel the eggs, roughly chop and add to the bowl. Fold together. Check the taste again and adjust as needed with extra salt and pepper.
• Now cook the asparagus. Heat a large frying pan over a high heat. Once hot add the asparagus, drizzle with oil and add a splash of boiling water (about 3 tbsp). Season with salt and pepper then immediately cover with a lid and cook for 5 minutes. Remove the lid, shake the pan, and continue to cook for another 1-3 minutes until any remaining moisture has evaporated and the asparagus is tender when pierced with the tip of a sharp knife (the total cooking time will depend on the size of the asparagus spears).
• Tip the cooked asparagus onto a serving plate. Spoon over the egg salad and sprinkle with the sliced almonds (if using). Serve warm or cold.

Notes

*Recipe from my 2024 recipe calendar - find details about the 2025 calendar here.