RECIPE OF THE MONTH | May 2025

Asparagus Salad

with Laverbread Cakes

Serves: 2  |  Preparation: 15 minutes  |  Cook Time: 10 minutes

Asparagus Salad is the star of our May Recipe of the Month at Forage. This fresh, seasonal dish brings together the earthy flavour of laverbread and bacon patties, vibrant grilled asparagus, and the creamy richness of a poached egg. All topped off with tangy kraut and a crisp spring salad. It’s a celebration of springtime ingredients straight from the land.

Plated asparagus salad with laverbread and bacon patties, poached egg, kraut, and fresh greens – Forage Farm Shop's May 2025 Recipe of the Month

Ingredients

1 Bunch of Wye Valley Asparagus 
2 Spring Onions 
Half a Gem Lettuce 
2 Penllyn Estate Eggs  
100g Parsons Laverbread 
2 Back Bacon  
100g Absorb Red and White Raw Kraut 
30g Oats 

For the dressing:

1tbsp Calon Lan Wholegrain Leek Mustard 
50ml Forage Lemon Rapeseed Oil 
20g Parsons Laverbread 
1tbsp Penllyn Estate Honey 

Method

1. Cook the bacon in a hot pan until crispy, then finely dice it.
2. Combine the laverbread, diced bacon, and oats in a bowl. Mix well and shape into small patties.
3. Pan-fry the patties in the same pan used for the bacon, cooking for 2–3 minutes on each side until golden and crisp.
4. Grill the asparagus for 2 minutes on each side, until tender and lightly charred.
5. Poach the eggs in gently simmering water with a splash of vinegar for about 3 minutes, or until the whites are set and yolks are runny.
6. Whisk together the dressing ingredients until emulsified.
7. Prepare the salad by tearing the lettuce and finely chopping the spring onions. Toss with a little of the dressing.
8. To serve, layer the kraut, laver patties, grilled asparagus, and salad on a plate. Top with a poached egg and drizzle with the remaining dressing.

Contact Us

OFFICE: 01446 774113

EMAIL: info@foragefarmshop.co.uk

ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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