A ‘loaf’ letter to asparagus

It’s officially asparagus season, and we’re here for it. Those crisp, vibrant spears are at their freshest right now — sweet and tender. Whether you’re grilling, blanching, or just tossing them in butter, asparagus adds a touch of spring to every plate.

To celebrate the season, here are a couple of simple, satisfying recipes that let asparagus shine — perfect for brunch, lunch, or any moment that needs a little green glow.

Chopped egg salad with anchovies on rye & chunky asparagus

Serves: 2-4

Prep time: 20 mins

Cook time: 10 mins

Ingredients

For the Egg Salad:

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt & pepper, to taste
• 1 tbsp chopped fresh chives (plus extra for garnish)
• Optional: a dash of hot sauce or paprika for zing

Anchovies:

• 4–6 anchovy fillets in oil (more if you love them)

Bread:

• 4 slices of dark rye bread (toasted or fresh)

Asparagus:

• 1 bunch thick asparagus spears
• 1 tbsp olive oil or butter
• Salt & pepper, to taste
• Optional: lemon zest or a splash of vinegar

Instructions

1. Cook the Eggs:

1. Place eggs in a saucepan, cover with cold water, and bring to a boil.
2. Once boiling, remove from heat, cover, and let sit for 10 minutes.
3. Drain and place eggs in ice water. Peel when cool.

2. Prepare the Egg Salad:

1. Chop the peeled eggs roughly.
2. In a bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Fold in the chopped eggs and chives. Adjust seasoning to taste.

3. Cook the Asparagus:

1. Snap off woody ends of asparagus.
2. Steam or boil for 3–4 minutes until tender but with a bite.
3. Toss with olive oil or butter, season with salt and pepper. Add lemon zest if desired.

4. Toast the Bread (Optional):

1. Toast rye slices lightly for texture, or serve fresh.

5. Assemble:

1. Place a generous scoop of egg salad on each rye slice.
2. Top with anchovy fillets – whole or chopped.
3. Garnish with extra chives and a crack of pepper.

6. Serve:

• Plate with chunky asparagus on the side.
• Optionally, drizzle asparagus with a touch of olive oil and more chives.

Tips:

• For a twist, add capers or finely diced red onion to the egg salad.
• Soft-boil the eggs for a creamier version.
• Not into anchovies? Substitute with smoked salmon or skip for a vegetarian version.

---

Jammy eggs on rye with asparagus & mustardy yogurt

Ingredients:

• 2 slices of thinly sliced Nordic rye bread
• 1 large egg
• 4 green asparagus spears
• Butter, for spreading
• Salt flakes & freshly ground black pepper
• 1 tbsp wholegrain mustard
• 1 tbsp plain Greek yogurt
• Fresh chives, finely chopped

Instructions:

1. Boil the Egg & Asparagus
   Bring two small pots of water to a boil—one for the egg, one for the asparagus.
   Add the egg to one pot and set a timer for 6 minutes for that perfect jammy yolk.
   In the other pot, boil the asparagus until just tender—about 3–4 minutes. Drain and set aside.
2. Toast & Prep the Bread
   While everything is boiling, toast the 2 slices of Nordic rye bread until crisp.
   Spread each slice with a little butter while still warm.
3. Assemble the Toast
   Once the egg is cooked, cool it under cold running water, then peel and slice into 6 even crescents.
   Arrange the egg slices evenly over the two pieces of rye toast.
   Season the asparagus with salt flakes and black pepper, and place it on the side of the plate.
4. Make the Mustard Yogurt
   In a small bowl, mix the mustard and Greek yogurt together until smooth.
   Serve as a dip alongside the asparagus or drizzle a little over the toast if you like.
5. Finishing Touches
   Sprinkle the eggs with freshly chopped chives, and enjoy!

Want more asparagus ideas? Don’t miss our other three recipes using this versatile veggie.

Shell Yeah! Recipes for Easter Weekend, Vol 2.

Low-effort luxury with a seaside twist.

Our Easter recipes continue. If you’re looking to kick off Easter lunch with something light but luxurious, crab on toast with blood orange and fennel salad makes a stunning starter. The sweet crab meat, sharp citrus, and delicate fennel create a bright, elegant plate that tastes like spring – without demanding too much effort in the kitchen.

Then, when the feasting is done and you’re deep in the soft lull of the long weekend, eggs with anchovy butter is the kind of lazy-day dish that feels like a little secret indulgence. Rich, salty, and silky-smooth, it’s made for scooping up with good bread and eating slowly, maybe with coffee in hand and not much else on the agenda.

Crab on Toast with Blood Orange & Fennel Salad

Ingredients

• Fresh or tinned crab meat, roughly smashed
• 2 tbsp mayonnaise
• ½ tsp Dijon mustard
• 1 small fennel bulb, thinly sliced
• Juice of half a lemon
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped (divided)
• ¼ blood orange or grapefruit, peeled and segmented (optional)
• 2 slices White Country Sourdough, toasted
• Salt and pepper

Method

1. In a bowl, mix the crab meat with mayonnaise, Dijon mustard, and 1 tablespoon of parsley. Season to taste with salt and pepper.
2. Toast the sourdough slices until golden and crisp.
3. Spoon the crab mixture generously over each slice of toast.
4. For the salad, toss the fennel with olive oil, lemon juice, the remaining parsley, salt, and pepper. Add blood orange or grapefruit segments, if using.
5. Serve the toast alongside the salad for a fresh, bright contrast.

---

Eggs & Anchovy Butter on Toasted Sourdough

Ingredients

• 2 eggs
• Salted butter
• Tinned anchovies
• Chives, finely chopped
• 2 slices White Country Sourdough, toasted
• Salt and pepper

Method

1. Soft boil the eggs for 6 minutes, then cool slightly and peel.
2. Toast the sourdough slices.
3. Generously butter one side of each toast slice.
4. Lay anchovies across the buttered toast to cover fully.
5. Halve the soft-boiled eggs and place one on each slice.
6. Sprinkle with chopped chives and season with salt and pepper.