Asparagus and Pea Salad with Soft-Boiled Eggs
This Asparagus and Pea Salad is light, fresh, and exactly the kind of dish you crave when you want something green but still satisfying. Crisp veggies, peppery greens, and jammy soft-boiled eggs come together with a simple lemony dressing that keeps everything bright and clean.
It works as a spring lunch, a side for brunch, or a fresh addition to a potluck table. The eggs add richness, the radishes bring crunch, and the whole salad comes together fast.
Helpful Tips
- Don’t skip the ice bath after blanching. It keeps the asparagus and peas vibrant and stops them from overcooking.
- Aim for eggs with just-set whites and slightly runny yolks. About 5 minutes is usually the sweet spot.
- Toss the greens gently with the dressing before adding the eggs so they stay intact and pretty.
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Asparagus and Pea Salad with Soft-Boiled Eggs
This Asparagus and Pea Salad is light and fresh, with crisp veggies, peppery greens, and jammy soft-boiled eggs come together with a simple lemony dressing that keeps everything bright and clean.
Ingredients
For the salad:
- 1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup peas fresh or frozen
- 1 1/2 cups spinach
- 1 1/2 cups arugula
- 1/2 cup radishes thinly sliced
- 1/4 cup red onion thinly sliced
- 4 soft-boiled eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- lemon wedges for serving, optional
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- fresh herbs such as dill, parsley, or chives, chopped
Instructions
For the soft-boiled eggs:
- Bring a pot of water to a boil. Gently add the eggs and simmer for 4-6 minutes for softly set yolks. Remove and transfer to an ice bath to cool. Once cooled, peel and set aside.
- In the same pot of boiling water, add the asparagus pieces and cook for about 5 minutes until tender-crisp.
- Add the peas and cook for an additional 1-2 minutes. Immediately drain and transfer to an ice bath to stop the cooking process. Drain and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined.
- In a large bowl, combine the spinach, arugula, blanched asparagus, peas, radishes, and red onion. Drizzle the dressing over the salad and toss gently to combine.
- To serve divide the salad among serving plates. Halve the soft-boiled eggs and place on top of each salad serving.
- Garnish with fresh herbs (chives or parsley) if desired and serve with lemon wedges on the side.
Nutrition
Calories: 223kcalCarbohydrates: 10gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 187mgSodium: 677mgPotassium: 410mgFiber: 4gSugar: 5gVitamin A: 2202IUVitamin C: 25mgCalcium: 79mgIron: 3mg
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