Almond aillade with asparagus and a poached egg


Asparagus is one of those vegetables that truly is best eaten freshly picked or as close to that as you can get it. I use the “snap it where it naturally breaks” rule to decide from which point to neatly trim with a peeler. Offcuts and peelings can be added to a soup base. Whilst an asparagus boiler is the best way to cook asparagus so that the stems gently boil whilst the tips are steamed, I instead use a flat roasting pan and gently simmer the asparagus for just a few minutes in salted water until tender then drain and serve warm.

Egg based sauces such as Hollandaise or Maltese when blood oranges are in season are a perfect accompaniment to asparagus. Here I have opted for the simplicity of a freshly soft poached egg.

Aillade is a Southern French nut based garlic sauce often made from walnuts, sometimes pistachios and in this case almonds. I have left mine a little on the drier side to soak up the soft poached egg yolk however a wetter sauce can be made by adding more olive oil and would be wonderful with any hot or cold meat or seafood or even as a dipping sauce with crudités.

Almond Aillade

Servings 6 people


  • 1 Mortar and pestle


  • 1 cup Skin on roasted almonds
  • 2 tbls diced eshallots
  • 1 clove garlic, peeled
  • 2 tbls olive oil extra virgin
  • 1 tsp sea salt
  • 1 rind lemon
  • 1 splash brandy about 2 tsp
  • 4 tbls roughly chopped parsley Italian/ Continental


  • In the mortar pound the garlic with the salt with the pestle to make a smooth paste
  • Add the roasted almonds and crush coarsely.
  • Add the grated lemon rind, eschallot and olive oil then mix through the brandy and the chopped parsley.
  • Serve immediately.
Course: Lunch, Salad
Season: Spring
Category: Breakfast, Eggs, Quick & Easy, Sauces & Vinaigrettes, Vegetable

Image credit: Me

Please let me know how it turned out ! Leave a comment below and tag @birdcowfish on Instagram and hashtag it #goodsimpledelicious.

Alex Herbert © Copyright 2021. All rights reserved.