Matt Moran’s Asparagus And Cos Salad With Bottaga And Soft Egg

Asparagus and cos salad
Matt Moran

Chef and Author

Jun 07, 2023

It’s the perfectly balanced meal that celebrates the latest seasonal ingredients.

Asparagus and cos salad is a recipe for 4 people – enjoy!

Start by cooking the soft boiled eggs, bring a pot of salty boiling water to a boil, and add 6 room temperature eggs to cook for 7 minutes.

Once cooked, remove from the pot and place into ice cold water to stop the cooking. Gently peel the eggs, cut them in half and keep at room temperature.

To make the dressing, mix the mayonnaise, zest of 1 lemon, juice of 1 lemon, half the capers and chopped parsley in a bowl and season with salt and pepper.

Next, gently peel the asparagus and place in boiling, salted water for 2 minutes until tender and cool in ice cold water.

Once cooled, cut in half and with the cos lettuce, dress with the lemon caper mayonnaise dressing. Season well and arrange on a plate with the eggs and sprinkle over the capers, bread crumbs and grated Bottaga.

Ingredients for Asparagus and cos salad

  • 2 x bunches new season asparagus
  • 2 x baby gem lettuce – washed and cut in half
  • 6 x eggs
  • Bottaga
  • 1 x lemon juice
  • 1 x lemon zest
  • 150gm mayonnaise
  • ¼ bunch parsley
  • 40gram capers
  • 50gm toasted panko breadcrumbs
  • Sea salt
  • White pepper

The Carousel would like to thank Matt Moran and Tom Haynes for their recipe. You can check out more of Matt’s recipes here

And check out the Chiswick Restaurant, too.


By Matt Moran

Chef and Author

Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish. In addition he is the owner of ARIA Catering an event company based in Sydney, Brisbane & exclusively at the Sydney Opera House. While Matt’s main focus remains his restaurants, his appearances on TV shows such as Chopping Block, Masterchef, Junior Masterchef and My Restaurant Rules have also helped to raise his profile. His passion and knowledge is also shown on his award-winning show, Paddock to Plate. Since 2003 he has been a member of the International Culinary Panel for Singapore Airlines, and has represented Australia in promoting food and wine in Asia and most recently GQ Magazine awarded him Chef of the Year in 2012. Since 2012 Matt has represented LG Electronics as ambassador for its Home Appliance category, appearing as the face of LG’s Signature Kitchen and Door-In-Door Refrigerator ranges



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