Asparagus salad with spring herbs & poached egg

There are many myths surrounding the asparagus. He was considered as an aphrodisiac and slimmer, used for detoxification and drainage, strengthens the immune system and even protects against miscarriages. We enjoy the beloved asparagus as often as possible in spring. Our favourites are asparagus Mimosa and our asparagus salad.

Asparagus contains vitamin E (good for libido), but you can’t eat as much asparagus that an effect would become noticeable. Much more important: Over 90 percent of the asparagus consists of water (ideal for losing weight, in 500 gr asparagus there are only 85 kilocalories) and contains a lot of vitamins, minerals and fiber that detoxify the body. E.g. Vitamin C (good for the immune system), folic acid (essential for pregnant and nursing mothers), aspartic acid (stimulates kidney function and has a draining effect), potassium and calcium (good for the heart and nerves) and a low sodium level (good for blood pressure).

However, asparagus is less suitable for gout and kidney patients. This is due to purine and asparagine, which can lead to an increase in uric acid levels and typical body aches and kidney stones.


Asparagus salad with spring herbs & poached egg

Keyword Asparagus, Bacon, Green asparagus, pine nuts, poached egg, raspberry vinegar, spring herbs
20 minutes
Servings 4 persons


  • 500 g green asparagus
  • 50 g pine nuts
  • 75 g spring herbs: purslane, yarrow, nettle, daisies, sorrel, chickweed
  • 3 tbsp raspberry vinegar
  • 1/2 tsp honey
  • 5 tbsp olive oil
  • Salt Pepper
  • 2 tbsp olive oil to fry asparagus
  • 4 extra fresh eggs
  • 8 Sc. Bacon thinly sliced
  • 2 L water
  • 2 tbsp neutral vinegar


  • Wash green asparagus, peel the bottom third and cut off the woody ends. Cut the asparagus into thin strips with a sparrow peeler. Toast asparagus strips in olive oil super-short. Allow to cool.
  • Roast pine nuts in a pan without fat. Wash spring herbs and hurl them dry. Mix the raspberry vinegar and honey, beat oil underneath. Season vinaigrette with salt and pepper.
  • Pierce the eggs from both sides. Bring the water to a boil with the vinegar and now put the eggs in for 10 seconds.
  • Get the eggs out of the water, reduce heat so the water no longer bubbles. Carry out the following steps for each egg: Beat the egg, put it in a ladle and let it slide gently but quickly into the hot water. After 2 1/2 minutes, carefully lift the poached eggs out of the water with the ladle and park them on a preheated plate.
  • Mix asparagus, half of the vinaigrette, spring herbs and pine nuts, arrange on plates and put the poached egg on top. Drizzle with the remaining vinaigrette.
  • Place the bacon side by side between 2 sheets of kitchen roll and brown it about 1 minute 30 seconds by 800 watt in the microwave or fry traditionally in the pan. Sprinkle over the asparagus and the poached egg.

Why does the asparagus season end on June 24?
The asparagus season traditionally ends on St. John’s Day (June 24), so that the asparagus, still has enough time to exorcise to a green bush until the first frost comes in autumn (about 100 days). The green serves the asparagus plant to be able to conduct photosynthesis and to collect enough force (glucose) for the next year.

You must know: The asparagus spears are actually the shoots from which the bush grows. Up to seven times the asparagus tries to grow the bush – therefore you can usually harvest six asparagus sticks from an asparagus plant. However, you have to let the seventh rod grow through so that you can harvest again next year. And for this rod to grow through, you stop pricking the asparagus on June 24.

Individual retailers also offer fresh asparagus over June 24. This happens in the years when you harvest the last time an asparagus plant, because this is then too old (after about 10-12 years). Then you no longer have to be careful to give the asparagus enough strength for the next year and can harvest it.