This is the simplest spring asparagus salad; the pairing of asparagus and soft boiled eggs is one made in heaven. In this shot the asparagus gently enfolding the egg was a happy accident not a clever design!

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A serving of Spring Asparagus Salad with Soft Boiled eggs.

There is something more than a bit sensual about eating and preparing asparagus. My excitement at its first appearance in my veg box or on a market stall is unseemly and I love the sharing of its bounty with my beloved.

I boiled the eggs and plunged them into iced water before lightly steaming the asparagus so it still had a light crunch at its feet and melted in the mouth at its tip. All it needed was a scattering of salad leaves and a very light salad dressing, nothing to hide that glorious flavour! Dipping an asparagus spear into an egg yolk is one of those Rites of Spring, a yearly marker for the seasonal cook – heavenly!

I served my spring asparagus salad up with richly flavoured beetroot burgers – making the most of the end of last season and the beginning of the next. Look at those colours together – proving once again that vegetarian food is neither bland, nor boring and is certainly not all brown!

Spring Asparagus Salad with Soft Boiled Eggs and Beetroot Burgers.

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Spring Asparagus Salad with Soft Boiled Egg

A simple spring salad of asparagus, fresh leaves and soft boiled eggs.
Print Rate
Course: Salad
Cuisine: English
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 151kcal

Equipment

  • Bowl of iced water
  • Asparagus steamer

Ingredients

  • 250 g Asparagus
  • A handful of seasonal salad leaves
  • 2 free range eggs
  • 1 tbsp light olive oil
  • 1/2 tbsp freshly squeezed lemon juice
  • Salt and Black Pepper

Instructions

  • Place the eggs in a pan of cold water, bring to the boil, reduce to a simmer and cook for exactly 3 minutes
  • Plunge the eggs into a bowl of iced water
  • Wash and drain your salad leaves
  • Whisk together the olive oil, lemon juice and salt and pepper to taste
  • Snap the woody ends off the asparagus
  • Steam for about 5 minutes until fork tender at the base - keep an eye on it, you don't want a mushy tip!
  • Refresh under the cold tap and drop into the iced water
  • Carefully peel the eggs
  • Lay your washed leaves in a bowl
  • Top with the asparagus
  • Drizzle with the olive oil dressing
  • Cut your eggs in half and place artistically and reverently into the waiting arms of the asparagus

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 151kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 313mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1183IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 3mg
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Spring Asparagus Salad with Eggs in a black bowl.

If you like my asparagus salad, I’m pretty sure you’d also like my Asparagus Tart

Asparagus tart in a rectangular flan tin.

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