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Asparagus niçoise with a quick mustard dressing recipe

Asparagus niçoise with a quick mustard dressing recipe

6 ratings

Jamie says: "This cheerful salad is brilliant for this time of year – it’s simple, seasonal and satisfying. You could prep all the elements ahead and throw them together when you’re ready to eat. The dressing will keep in the fridge for a week". See method

  • Serves 2
  • 6 mins to cook and 14 mins to cool
  • 368 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 4 large free-range eggs
  • 250g asparagus
  • 160g ripe mixed-colour cherry tomatoes
  • 2 heaped tsp Dijon mustard
  • olive oil
  • red wine vinegar
  • 6 pitted black olives
  • 145g tinned or jarred tuna in spring water
  • 40g watercress

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    5g 24%
  • Sugars

    6g 6%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 5.7g Protein 35.8g Fibre 1.3g


Jamie Oliver 155x255

  1. Lower the eggs into a pan of vigorously simmering salted water and boil for 5½ mins exactly.

  2. Meanwhile, snap off and discard the woody ends of the asparagus. Halve the cherry tomatoes.

  3. Put the mustard, 6 tbsp olive oil and 3 tbsp red wine vinegar in a clean jam jar or bowl. Shake or whisk together, then season.

  4. When the time’s up on the eggs, remove with a slotted spoon and set aside. Place the asparagus in the water and boil for 3 mins until just tender. Refresh the eggs under cold water until cool enough to handle, then peel and cut in half. Drain the asparagus and toss with the olives, tomatoes and 2 tbsp of dressing, then divide between your plates.

  5. Drain and flake over the tuna, top with the egg halves and pick over the watercress leaves. Drizzle with 1 tbsp of the dressing (save the rest for another day) and season with a pinch of black pepper. Delicious with crusty bread.

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