Asparagus And Pea Salad With Soft-Boiled Eggs

Last Updated on: 27th May 2025, 01:15 pm

Fresh asparagus and sweet peas come together in this vibrant spring salad. Tossed with a light lemon vinaigrette, it’s crisp, refreshing, and bursting with flavour. The asparagus and pea salad is perfect as a healthy side or a light lunch. This salad celebrates seasonal produce and adds colour to any meal. This salad will serve 4 people, but you can adjust the recipe easily to suit your needs.

Total Time For Prep And Cooking: 25 minutes 

Ingredients For Asparagus And Pea Salad

For the salad you will need the following ingredients.

• a bunch of fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup of fresh or frozen peas
• 1 bag of fresh spinach
• 1 bag of fresh pre-cut rocket salad
• 8 radishes, thinly sliced
• 1 red onion, thinly sliced
• 4 soft-boiled eggs (see instructions below)
• 1 tsp 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

Preparing The Eggs, Blanched Asparagus And Dressing

Prepare the soft-boiled eggs by boiling a pot of water. When it is boiled, place the eggs into the pan and turn the heat down, so the eggs simmer for 5 minutes. This is enough time to still have a slightly runny egg. You can cook them for longer if you want a hard-boiled egg. Remove the eggs from the pan and transfer them to an ice bath to cool. Once cooled, peel the eggs and set them 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 them for an additional 1-2 minutes. Immediately drain and transfer to an ice bath to stop the cooking process. Drain the blanched veg and set aside for later

Make the dressing by whisking the olive oil, lemon juice, and Dijon mustard in a small bowl until it is fully mixed together. Then set it aside for when you have made the salad.

 Make The Asparagus And Pea Salad With Soft-Boiled Eggs

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

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. This salad is not only visually appealing but also packed with flavour and texture. The creamy soft-boiled eggs complement the crisp vegetables beautifully, making it a perfect springtime dish!

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