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Asparagus with Seaweed Butter and Chopped Egg Salad

Asparagus with Seaweed Butter and Chopped Egg Salad

By OcadoLife
Published on 21 March 2025
This vibrant Asparagus with Seaweed Butter and Chopped Egg Salad was created by Paul Ainsworth – chef-patron of Michelin-starred Padstow restaurant Paul Ainsworth at No 6, and author of For The Love Of Food. “This is a really versatile dish that works as a starter, a light main or a side to a family barbecue or main course. The seaweed (also known as sea veg) brings a silky, savoury note that dials up the natural sweetness of the asparagus.”
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Time and servings

25 minsTotal time
6Servings
15 minsPrep time
10 minsCooking time

Ingredients

  • 6 medium eggs, 4 hard-boiled and roughly chopped
  • 1 tbsp plain flour
  • 4 tsp caster sugar
  • 1 tbsp english mustard powder
  • 1 pinch sea salt
  • 150ml double cream
  • 100ml white wine vinegar
  • ½ lemon (approx.), squeezed, to taste
  • 3 tbsp (approx.) Clearspring Japanese Sea Vegetable Salad
  • 1 tsp chopped chives
  • 2 salad onions, thinly sliced
  • 100g unsalted butter
  • 2 bunches asparagus, woody ends trimmed
  • 10 (approx.) M&S Edible Viola Flowers (optional)

Method

  • Step 1

    To make the salad cream, crack the 2 uncooked eggs into a heatproof bowl and use a balloon whisk to mix in the flour, sugar, mustard powder, sea salt, cream and vinegar. Place over a saucepan of shallow, simmering water, whisking continuously for 5 mins until thick and creamy. Remove from the heat; season to taste with salt and lemon juice. Pass through a fine sieve, then chill until needed.

  • Step 2

    Soak the dried sea veg in 200ml warm water for 5 mins to rehydrate. Strain, reserving the soaking liquid; roughly chop.

  • Step 3

    In a bowl, combine the chopped eggs with 1 tsp each chopped sea veg and chives, the salad onions and 120g of the salad cream; mix well. Season to taste; set aside.

  • Step 4

    Put the reserved soaking liquid in a large saucepan with the butter; bring 
to a simmer to form a buttery stock. Add the asparagus and cook in the stock for 
2 mins or until just tender; season.

  • Step 5

    Meanwhile, heat a griddle pan over high heat. Remove the asparagus with a slotted spoon and char for 30 secs on each side, then remove to a serving plate.

  • Step 6

    Add the remaining chopped sea veg to the buttery stock; whisk over a medium heat for 1 min max, until thickened. Spoon the stock over the asparagus and garnish with violas (if using). Serve with the chopped egg salad on the side. Chill leftover salad cream in an airtight container for 1 week.