Asparagus & Nasturtium Salad with Crispy Egg

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Cook Time: 20 minutes
Total Time: 20 minutes
Tags: Farm Fresh, Healthful, Healthy, Spring, Vegetable
Course: Salad
This recipe is as delicious as it is beautiful!
Chef Mauro of Grace’s table in Napa creates a festive Springtime celebration by creating a nest of shaved asparagus, fennel and arugula, topped with Nasturtium flowers and the crispy egg – what a showpiece!



  • 1 bunch Jumbo asparagus
  • 12 fava beans 2/3 pods per salad
  • 1/2 red onion sliced
  • 1 florence fennel bulb
  • 1/2 lb curly wild arugula
  • 1 head frisse
  • 1 dozen Nasturtium flowers and leaves
  • 4 oz. reggiano parmigiano

Truffle Vinaigrette

Crispy Egg



  • Wash all greens.
  • Shave asparagus lengthwise to create ribbons
  • Using a mandolin, shave fennel and red onion into very thin slices.
  • Break frisse head into curly little leaves
  • Toss all greens into salad bowl.
  • Dress salad.
  • Top with arugula, fava beans, nasturtium flowers and leaves and shaved Parmesan.

Truffle Vinaigrette

  • Using a whisk blend the oil slowly into the vinegar, herbs and white truffle oil to be loosely emulsified.
  • Add seasoning.
  • Don’t worry if it separates, it is supposed to be a vinaigrette not a creamy dressing.
  • Dress salad.

Crispy Egg

  • Place eggs in boiling water for 5 minutes.
  • Put directly into ice bath.
  • Peel eggs.
  • Follow classic breading procedure: Roll egg into flour, then beaten egg, then bread crumbs.
  • At this point, eggs can be held until ready to serve.
  • Deep fry at 350 degrees with Salute Sante! Grapeseed Oil until golden brown.
  • Place on paper towel to absorb excess oil.
  • Place egg on top of salad.


Chef Mauro Pando Grace's Table

Products In This Recipe

Salute Santé Grapeseed Oil Sofi Gold Award

Cold Pressed Grapeseed Oil 1L can

Infused White Truffle Grapeseed Oil