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Asparagus and egg mayo toasts

Name: Asparagus and egg mayo toasts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 medium eggs, at room temperature; 150g mayonnaise; 1 tbsp dijon mustard; 150g asparagus, trimmed; Finely grated zest and juice; 1 lemon; 60ml olive oil; 10g chives; 10g dill; 6 slices bread

By: Rosie Mackean

Published: 8 Apr 25
Updated: 8 Apr 25

This asparagus and egg mayo toasts recipe by dinner party queen Rosie Mackean is the ideal get-ahead starter for a spring get-together.

Elevated egg mayo: The classic sandwich filler gets a chic makeover in this recipe, flavoured with a hint of mustard. “Egg mayonnaise is a favourite of mine and makes a luxurious starter,” says Rosie. “Here, with the asparagus in a lemony, herby dressing, it becomes an elegant toast topper, perfect for dinner parties.”
Make-ahead starter: The egg mayo can be prepped and the asparagus boiled and dressed earlier in the day, ready to toast the bread and assemble when your guests arrive.
Seasonal ingredients: Make the most of British asparagus when it’s at its best in spring with this recipe that showcases its vibrant colour and tender texture.

Make this dish as part of Rosie’s easy spring feast menu, with a simple baked pasta and but rice pudding brûlée. Or, discover more ways with asparagus, from salads to pasta.

Easy
April 2025

Test kitchen approved

Serves 6
Prep time 15 min. Cook time 15 min

This asparagus and egg mayo toasts recipe by dinner party queen Rosie Mackean is the ideal get-ahead starter for a spring get-together.

Elevated egg mayo: The classic sandwich filler gets a chic makeover in this recipe, flavoured with a hint of mustard. “Egg mayonnaise is a favourite of mine and makes a luxurious starter,” says Rosie. “Here, with the asparagus in a lemony, herby dressing, it becomes an elegant toast topper, perfect for dinner parties.”
Make-ahead starter: The egg mayo can be prepped and the asparagus boiled and dressed earlier in the day, ready to toast the bread and assemble when your guests arrive.
Seasonal ingredients: Make the most of British asparagus when it’s at its best in spring with this recipe that showcases its vibrant colour and tender texture.

Make this dish as part of Rosie’s easy spring feast menu, with a simple baked pasta and but rice pudding brûlée. Or, discover more ways with asparagus, from salads to pasta.

Nutrition: Per serving

Calories: 432kcals
Fat: 35g (4.4g saturated)
Protein: 12g
Carbohydrates: 17g (2.5g sugars)
Fibre: 1.6g
Salt: 0.8g

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Ingredients

6 medium eggs, at room temperature
150g mayonnaise
1 tbsp dijon mustard
150g asparagus, trimmed
Finely grated zest and juice
1 lemon
60ml olive oil
10g chives
10g dill
6 slices bread

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Method

Bring a pan of water to the boil. Lower in the eggs and cook for 10 minutes, then transfer to a bowl of iced water (see Be A Better Cook). After a few minutes, peel and halve the cooled eggs, separating the yolks and whites.
Finely chop the whites and add to a bowl. Push the yolks through a fine sieve to create a powdery texture, reserving a small amount for later. Mix the rest with the whites, mayonnaise and mustard. Season well and set aside.
Bring a pan of salted water to the boil. Add the asparagus and cook for 90 seconds if thin or 2 minutes for thicker spears. Transfer to iced water, then drain and mix with the lemon zest and juice, olive oil, herbs and plenty of salt and pepper.

Toast the bread, then top with the egg mayo and asparagus. Sprinkle over the reserved yolk powder and serve.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 432kcals
Fat: 35g (4.4g saturated)
Protein: 12g
Carbohydrates: 17g (2.5g sugars)
Fibre: 1.6g
Salt: 0.8g

delicious. tips

Be a better cook: Iced water instantly halts the cooking process, preventing that sad grey ring forming around the egg yolks and helping to retain the bright colour and snappiness of the asparagus. As this is a cold starter, there’s no need to reheat before serving either.