John Gionleka, chef-owner of London's Peckham Bazaar, celebrates the very best of the British spring season with this recipe for Asparagus, Jersey Royals and Crisp Fried Eggs with Wild Garlic Pesto. British asparagus season traditionally runs from St George's Day on 23 April to the summer solstice in late June, making it one of spring's most anticipated ingredients.
Why we Love John Gionleka's Spring Asparagus Recipe
Fresh English asparagus, earthy Jersey Royals and punchy wild garlic pesto come together with crisp fried eggs to create a dish that feels both comforting and refined. Little Olive Oil's Koroneiki Superior extra virgin olive oil adds grassy, aromatic depth, beautifully lifting the fresh spring flavours. If you're looking for seasonal asparagus recipes, wild garlic pesto inspiration or a fresh spring lunch idea, John's recipe is a wonderful way to celebrate the very best of the season.
How to Make Asparagus, Jersey Royals, Crisp Fried Eggs and Wild Garlic Pesto
Start by making the pesto. Add all the ingredients to a blender and blend until smooth. Season with a little salt and pepper, then set aside.
Place the potatoes in a pot, cover with water and add 1 tbsp of salt. Bring to the boil and cook gently for about 15 minutes, or until tender.
Bring another large pot of water, about 3 litres, to the boil, then add the remaining tbsp of salt. Add the asparagus and cook for 1 minute, then refresh immediately in cold water to retain its colour.
Bring the water back to the boil, then gently lower the eggs in. Cook for exactly 6 minutes and 40 seconds, then transfer to cold water.
Carefully peel the eggs by gently cracking the shells with a teaspoon under the water. Roll each egg in flour, then dip it in the milk and egg yolk mixture, then coat it in breadcrumbs. Repeat the dipping and breadcrumb coating once more for extra protection when frying.
Cut the potatoes and asparagus into generous pieces, keeping them substantial rather than too small.
Coat potatoes with a couple of generous tablespoons of pesto, reserving the rest for future use.
Spread a little aioli on the plate.
Place the pesto potatoes on top of the aioli.
Then place the asparagus on top, and spoon the rest of the pesto over.
Heat a fryer or deep pan of oil to 175°C. Deep-fry the coated eggs until golden brown and crisp. Drain on kitchen paper, then place on top of each salad.
Finish with wild garlic flowers, microleaves, grated Parmigiano Reggiano, and a drizzle of Little Olive Oil Koroneiki Superior extra-virgin olive oil.
Enjoy.
Asparagus, Jersey Royals, Crisp Fried Eggs and Wild Garlic Pesto Recipe Info
Details
Dish: Appetiser, Main or Light Lunch
Diet: Vegetarian
Serves: 4
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Ingredients
Wild Garlic Pesto:
- 100g wild garlic leaves, washed
- 100g lightly toasted pine nuts
- 100g Little Olive Oil Koroneiki Superior extra virgin olive oil
- 100g freshly grated Parmigiano Reggiano
- Salt and pepper, to taste
Salad:
- 1 bunch English asparagus, woody ends trimmed
- 200g Jersey Royal potatoes, scrubbed clean
- 2 tsp table salt
Crisp Fried Eggs:
- 4 organic eggs
- 100g panko breadcrumbs
- 100g plain flour
- 1 egg yolk mixed with a glass of milk
To Finish:
- Aioli
- 1 small piece of Parmigiano Reggiano
- Handful of microleaves
- Drizzle of Little Olive Oil Koroneiki Superior extra virgin olive oil
Nutrition
Per serving
Calories: 780
Protein: 25g
Carbohydrates: 41g
Dietary Fibre: 5g
Total Sugars: 3g
Fat: 58g
Saturated Fat: 11g
Sodium: 840mg
Vitamin C: 35% DV
Iron: 15% DV
Calcium: 25% DV
A Little More about this Spring Asparagus Recipe
Ingredient Guide
English asparagus brings sweetness and freshness to the dish, whilst Jersey Royals add a buttery texture and gentle earthiness. Wild garlic gives the pesto its vibrant colour and punchy flavour, balanced by toasted pine nuts and rich Parmigiano Reggiano. The crisp fried eggs add contrast and indulgence, with their golden coating yielding a soft yolk at the centre. Little Olive Oil's Koroneiki Superior extra virgin olive oil adds grassy, aromatic notes that work beautifully throughout the dish.
Prep Tips
For this recipe, use the thicker asparagus spears. When preparing asparagus, trim away the woody ends before cooking to keep the texture tender and delicate. If the stalks are slightly thicker, they can also be lightly peeled with a vegetable peeler before blanching. Cutting the asparagus diagonally gives the finished dish a more elegant look and helps the wild garlic pesto coat everything more evenly. Refreshing the asparagus in cold water immediately after boiling helps preserve both its colour and freshness.
For the eggs, double coating them in breadcrumbs creates a stronger crust, helping protect the yolk whilst frying and giving a satisfying crunch.
Ingredient Swaps
This recipe works beautifully with seasonal variations. Tenderstem broccoli or green beans can replace asparagus, whilst baby new potatoes work well if Jersey Royals are unavailable. If wild garlic is out of season, try making the pesto with basil, parsley or a mixture of soft herbs instead. Breadcrumb-coated burrata or mozzarella can also be used in place of the eggs for a different take on the dish.
Serving Suggestions
For something more substantial, serve with grilled sourdough and extra wild garlic pesto on the side, or pair with lightly dressed bitter leaves, roasted radishes or grilled spring onions for an easy spring lunch or dinner.
