Asparagus and Pea Salad with Soft Boiled Egg
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Ingredients
Salad
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 4 soft-boiled eggs (see instructions below)
- 1 1/2 cup arugula
- 1 1/2 cup spinach
- 1/2 cup red onion, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 tsp ground pepper
- 1 tsp kosher salt
- lemon wedges for serving (optional)
Dressing
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- fresh herbs (such as dill, parsley, or chives), chopped
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Instructions
- 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.
- Using the same pot of boiling water, add the asparagus and cook for about 5 minutes until tender-crisp.
- 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.
- In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard until smooth and well combined.
- 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.
- Portion the salad onto individual plates. Slice the soft-boiled eggs in half and arrange on top of the salad.
- Optionally, garnish with fresh herbs (such as chives or parsley) and serve with lemon wedges on the side.
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