With the Wild Asparagus Salad, you get the best of both worlds: Convenience and a great source of vitamins & nutrients. What’s even better? You can forage these too!

When the fields of wildflowers bloom and overgrown verges produce clouds of color and flowers – you can be sure to find many foraging treats you can bring home and cook up a storm with.

Wild Asparagus is one of spring’s early bloomers and is found during early summer too. Asparagus holds a bold amount of health benefits and stores many vitamins and minerals you’ll need for a balanced and sustaining lifestyle, like vitamins A, C, K, E, and Potassium, and are also high in antioxidants.


  • 200g Wild Asparagus
  • 2 eggs
  • Dash of salt
  • Pinch of black pepper
  • Pumpkin seed oil
  • Balsamic vinegar
  • Cornbread, or other bread to serve with salad (optional)


  1. Wash the wild asparagus well, even if store-bought. 
  2. Add water to a pot and bring to a boil. Add a pinch of salt and the asparagus and the whole eggs to cook together. Keep on medium heat for about 10-15 minutes, making sure the asparagus is entirely cooked. (Optional choice is to remove eggs earlier, at the 7-8 minute mark for softer egg yolk)
  3. Drain asparagus and set eggs aside to cool in cold water. Once cooled, peel the eggs, slice them, and add the asparagus to a bowl, season with sprinkles of salt and pepper, and toss with vinegar oil/balsamic oil. Layer the sliced egg onto the asparagus, touch up your seasoning, and if needed, serve with your bread of choice.

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