Asparagus and Pea Salad with Soft-Boiled Eggs
This salad is not only visually appealing but also packed with flavor and texture. The creamy soft-boiled eggs complementthe crisp vegetables beautifully, making it a perfect springtime dish!
Ingredients
For the Salad
- 1/2 pound fresh Asparagus trimmedand 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 see instructions below
- 1 teaspoon kosher salt
- 1/4 teaspoon ground 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 (suchas dill, parsley, or chives), chopped
Instructions
Preparethe Soft-Boiled Eggs:
- Bring a pot of water to a boil. Gently addthe eggs and simmer for 4-6 minutes for softly set yolks. Remove and transferto an ice bath to cool. Once cooled, peel and set aside.
Blanch the Asparagus and Peas
- Inthe same pot of boiling water, add the asparagus pieces and cook for about 5minutes until tender-crisp.
- Add the peas and cook for an additional 1-2 minutes. Immediately drain andtransfer to an ice bath to stop the cooking process. Drain and set aside.
Make the dressing
- In a small bowl, whisk together the oliveoil, lemon juice, and Dijon mustard until combined.
Assemble the Salad
- In a large bowl, combine the spinach,arugula, blanched asparagus, peas, radishes, and red onion. Drizzle thedressing over the salad and toss gently to combine.
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 orparsley) if desired and serve with lemon wedges on the side.