A great summer side dish.


  • 2 large bunches of asparagus

  • 3 eggs

  • 1 large handful spinach

  • 1 large handful rocket

  • 1 small handful of shaved parmesan

  • 2 slices of white bread

  • Splash of olive oil

  • 1 large pinch of smoked paprika

  • 1 pinch of salt

  • 1 pinch of pepper


  • 1.

    Take the bunches of asparagus on an angle remove the woody base and sit in a bowl of water.

  • 2.

    While the asparagus sits in the water take 2 slices of white bread and randomly pull piecesof it around the size of your thumb. Place bread pieces on a lined baking tray and splashsome olive oil over the bread. Sprinkle paprika over the bread and also salt and pepper.

  • 3.

    Place bread pieces in the oven at 180 for a few minutes until toasted. Remove and allow to cool to room temperature.

  • 4.

    Take the asparagus from the bowl and place on a BBQ with some olive oil. Constantly move around the asparagus so it chars evenly. Once cooked on all sides and still has a slight crunch remove and place on a tray.

  • 5.

    To make the dressing a combine all ingredients together in a bowl and whisk until emulsified.

  • 6.

    To plate up create layers in a bowl. Sprinkle some of the spinach, rocket and parmesan. Add croutons and BBQ asparagus pieces to the salad. Dress the salad last minute and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 256kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 20g
  • Carbohydrate 26g
  • Sugar 7g
  • Sodium 489mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Ben Ungermann and Australian asparagus.


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