To celebrate Bastille Day, Chef Jason Ford presents 'asperges saupoudrées d'avocat et d'oeufs pochés'.

La Fête nationale, or more commonly known as Bastille Day by English-speaking countries, is the national day of France. Commemorated each year on 14 July (le 14 Juillet) it is the anniversary of a major turning point of the French Revolution in the late 1700s, the Storming of the Bastille. Celebrations are held across France and throughout the world.

So why not mark the occassion by adding a little French to your food? Have a croissant for breakfast, baguette for lunch. Or if you're feeling a little bit fancy, 'asperges saupoudrées d'avocat et d'oeufs pochés'. Translated that's 'asparagus salad with avocado and poached egg' - a delicious, light meal you can enjoy for breakfast, lunch or dinner.

Asparagus salad with avocado and poached egg

Serves 2


  • 12 asparagus spears
  • 1 avocado, diced
  • ½ red onion, finely sliced
  • 30g rocket lettuce
  • 20g roasted capsicum, strips
  • 2 eggs, poached
  • 2 tbsp parmesan cheese, grated
  • 4 tbsp extra virgin olive oil
  • 1 tbsp vinegar
  • salt and pepper, to taste


  1. In a frypan, sautee asparagus spears in olive oil.
  2. Place asparagus, rocket, capsicum and avocado in a bowl and dress with olive oil and vinegar.
  3. Place salad on a plate, top with warm poached egg.
  4. Sprinkle on some grated parmesan cheese and serve immediately.



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TAFE Queensland

Chef Jason Ford hospitality cookery teacher
Jason Ford
Leading Vocational Teacher - Hospitality

Chef Ford has more than 30 years of experience in the food service industry. He’s a professional chef, published author, and leading vocational teacher. Passionate about food, he is also heavily involved in his industry and local community.