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Griddled Asparagus, Egg & Blackened Chilli Salsa Recipe | with Theo Michaels

This recipe is the perfect filling and healthy brunch. Vibrant and fresh, the punchy blackened chili salsa will kickstart your day and metabolism!  

Ingredients (serves 2):

8 asparagus stalks

2 red jalapeño chillies

1 ripe tomato, halved

½ cloves garlic, crushed

1 tsp honey

1 tsp vinegar

2 eggs

Two thick slices of sourdough

Dozen parmesan shavings

Handful fresh rocket

2 tbsp chopped coriander

Olive oil

Salt & pepper


  1. Drizzle a little olive oil over the sourdough slices, season with salt and pepper and place onto a hot griddle for a few minutes each side until toasted. Place on a large chopping board. Place a small layer of rocket over the top of the toasted sourdough.
  2. Cook the asparagus, chilis and tomato halves on the griddle. The asparagus will take about five minutes. Just before it finishes cooking, pour over a tablespoon or two of water to help steam the asparagus. Remove and place on top of the rocket and sourdough slices.
  3. Continue cooking the chilli and tomatoes until blackened, around 10 minutes. Remove the tomatoes and chillies and place in a pestle and mortar or in a food processor along with the garlic and a pinch of salt. Mash to a pulp, Once you have a good pulp texture, pour in about 4 tablespoons of olive oil, the honey and vinegar and combine well.
  4. Poach the eggs in salted simmering water with a splash of vinegar for a few minutes until cooked through. Place on top of the asparagus. Finish by spooning over the chilli salsa.
  5. Scatter the remaining rocket, coriander and parmesan shavings on the board and serve.

Nutrition (per serving):

Calories 582

Total Fat 37.2g

Total Carbohydrate 45.9g

Protein 20.1g

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This recipe was created by Theo Michaels for David Lloyd Clubs.
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Griddled Asparagus, Egg & Chilli Salsa Recipe
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