A refreshing Asparagus Salad with Soft-Boiled Eggs combining tender-crisp asparagus, vibrant greens, and a tangy lemon Dijon dressing, perfect for a light and nutritious meal.
Total Time:25 minutes
Yield:4 servings
Ingredients
For the Salad:
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup fresh or frozen peas
1 ½ cups spinach
1 ½ cups arugula
½ cup radishes, thinly sliced
¼ cup red onion, thinly sliced
4 soft-boiled eggs
1 tsp kosher salt
¼ tsp ground pepper
Lemon wedges for serving (optional)
For the Dressing:
3 tablespoons extra-virgin olive oil
1 tsp lemon juice
1 tsp Dijon mustard
Fresh herbs (such as dill, parsley, or chives), chopped
Instructions
Prepare Soft-Boiled Eggs: Bring a pot of water to a boil, gently add the eggs, and simmer for 6 minutes for softly set yolks. Remove and immediately transfer to an ice bath to cool, then peel and set aside.
Blanch Vegetables: In the same boiling water, cook the asparagus for 5 minutes until tender-crisp, then add peas and cook for another 2 minutes. Drain and transfer to an ice bath to stop cooking, then drain again.
Make Dressing: Whisk together olive oil, lemon juice, and Dijon mustard in a small bowl until well combined.
Assemble Salad: In a large bowl, mix spinach, arugula, blanched asparagus, peas, radishes, and red onion. Drizzle dressing over and toss gently to combine.
Serve: Divide salad onto plates, halve the soft-boiled eggs, place on top, garnish with fresh herbs, and serve with lemon wedges if desired.
Notes
Use fresh or frozen peas according to availability; frozen peas should be thawed before blanching.
If you prefer firmer yolks, cook eggs for 5 minutes instead of 6.
Fresh herbs like dill, parsley, or chives can be adjusted to your taste preference for garnish.
The salad can be served slightly chilled or at room temperature.
For a vegan version, omit the eggs and add extra protein such as toasted nuts or chickpeas.
