M+ Table: Melissa Hemsley’s BLT Salad with Asparagus
Asparagus season is one of those short windows worth leaning into, and this is exactly the kind of recipe that makes the most of it. Melissa Hemsley’s take on a BLT salad is fresh, filling and quietly impressive, combining crisp bacon, soft eggs and tender asparagus with a sharp, herby dressing.
It works just as well served warm for supper as it does packed up for lunch the next day, making it one of those recipes you’ll come back to throughout spring and early summer.
This is a flexible, use-what-you-have salad. Swap asparagus for green beans or broccoli when it’s out of season, and add in leftover cucumber or celery for extra crunch.
Serves 4 | Prep time 10 minutes | Cook time 15–20 minutes
Ingredients
For the salad
6 rashers of bacon
350g asparagus spears, woody ends removed
6 eggs
Leaves of 4 Little Gem lettuces
200g tomatoes, sliced or halved
1 large avocado, cubed
For the dressing
2 tbsp chives, finely chopped
6 tbsp extra-virgin olive oil
2 tsp mustard
2 tbsp apple cider vinegar
1 tsp honey or maple syrup
Sea salt and freshly ground black pepper
Method
Preheat the grill to high or the oven to 220°C (fan 200°C). Line a baking tray with baking parchment.
Whisk together all the dressing ingredients in a small bowl or jug and season well. Set aside.
Arrange the bacon and asparagus on the tray and grill for 6–8 minutes, turning halfway, or roast in the oven for around 10 minutes until the bacon is crisp and the asparagus tender.
Meanwhile, bring a saucepan of water to the boil and gently lower in the eggs. Simmer for 6½ minutes for soft-set yolks. Remove and cool under cold water before peeling and halving.
Place the lettuce, tomatoes and avocado in a large serving bowl. Drizzle over half the dressing and toss gently.
Roughly chop the bacon and scatter over the salad along with the asparagus and egg halves. Finish with the remaining dressing and serve.
Eat Happy: 30 Minute Feel-good Food by Melissa Hemsley
Eat Happy is a relaxed, feel-good approach to everyday cooking, built around the idea that food should be both nourishing and genuinely enjoyable.
Rather than overcomplicating things, the book focuses on simple, flavour-led recipes that can be made in 30 minutes or less. Expect bright, satisfying dishes that feel considered but never fussy, alongside practical tips for using up leftovers and making the most of what you already have in your kitchen.
Perfect for busy weeks, it’s the kind of cookbook you reach for when you want something quick, reliable and good for you, without feeling like you’re following a plan.