Asparagus Salad With Soft Boiled Eggs

There’s something about a good spring salad that just feels right this time of year. As soon as asparagus starts showing up at the market, I can’t resist finding new ways to use it; and this salad has quickly become a staple during this time of the year. It’s fresh, vibrant, and comes together in no time, which makes it perfect for busy days when I still want something delicious.

I love how the tender asparagus and sweet peas pair with peppery arugula, crisp radishes, and that perfectly jammy egg on top. And the lemony Dijon dressing? Just the right amount of zing. Whether I’m making it for a quick lunch or a spring gathering, this salad never disappoints!

Reasons why you’ll love this recipe♡

The combination of asparagus, peas, and crisp greens makes this salad a perfect way to celebrate spring.

With just a few ingredients, you get a dish that looks restaurant-worthy but is easy to make at home.

The creamy eggs, crunchy veggies, and zesty dressing create the perfect balance.

Ingredients you’ll need for this recipe

Salad

Dressing

Step by Step Guide

1. Bring a pot of water to a boil. Carefully add the eggs and simmer for 4-6 minutes for soft yolks. Once done, transfer the eggs to an ice bath to cool. Keep the boiling water. After cooling, peel the eggs and set them aside.

2. Using the same pot of boiling water, add the asparagus and cook for about 5 minutes until tender-crisp.

3. Add the peas and cook for another 1-2 minutes. Drain the vegetables and transfer them immediately to an ice bath to stop the cooking process. Drain and set them aside.

4. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard until smooth and well combined.

5. In a large bowl, combine spinach, arugula, the blanched asparagus, peas, radishes, and red onion. Drizzle the dressing over the ingredients and toss gently to combine.

6. Portion the salad onto individual plates. Slice the soft-boiled eggs in half and arrange on top of the salad.

7. Optionally, garnish with fresh herbs (such as chives or parsley) and serve with lemon wedges on the side.

Recipe FAQ

Q: Can I make this salad ahead of time?
A: Yes! You can prep the dressing, cook the asparagus and peas, and slice the veggies in advance. Just store everything separately and toss it together right before serving.

Q: What’s the best way to cook the eggs for this salad?
A: Soft-boiled eggs work best. Simmer them for 4–6 minutes, then transfer them to an ice bath to stop the cooking.

Q: Can I use frozen asparagus instead of fresh?
A: Fresh is best for texture, but you can use frozen in a pinch. Just be sure to cook it briefly and drain it well.

Q: What other greens can I use instead of arugula and spinach?
A: You can swap in kale, mixed greens, or even romaine for a different texture and flavor.

Q: How long does the dressing last?
A: The dressing stays fresh in the fridge for up to a week. Just give it a good shake before using.

Q: Can I add more protein to this salad?
A: Absolutely! Grilled chicken, shrimp, or even smoked salmon would be great additions.

Q: What herbs work best in the dressing?
A: Dill, parsley, and chives are all great choices, but you can mix and match based on what you have.

Q: Is this salad good for meal prep?
A: Yes, but keep the dressing separate until you’re ready to eat to prevent the greens from wilting.

Q: Can I serve this warm instead of chilled?
A: Yes! Slightly warm asparagus and peas make a delicious contrast with the fresh greens and eggs.

Q: What can I use instead of Dijon mustard in the dressing?
A: You can substitute it with whole-grain mustard or a little honey for a milder taste.

Q: Can I make this salad dairy-free?
A: It already is! Just double-check any store-bought ingredients to be sure.

Q: How do I keep my asparagus bright green?
A: Blanching it in boiling water and immediately transferring it to an ice bath helps it stay vibrant and crisp.

Q: What’s the best way to store leftovers?
A: Store everything separately in airtight containers and assemble right before eating. The eggs are best fresh but can be kept in the fridge for a day or two.

Q: Can I add nuts or seeds for extra crunch?
A: Definitely! Toasted almonds, sunflower seeds, or pumpkin seeds would add great texture.

Q: What’s a good side dish to serve with this salad?
A: Crusty bread, a light soup, or even roasted potatoes would pair beautifully with this fresh salad.

Want to try a different asparagus salad? Try this spring salad recipe with goat cheese!