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This Asparagus and Pea Salad is full of crisp greens, tender asparagus, and sweet peas. Adding soft-boiled eggs is really makes it shine. The eggs spill just enough yolk to coat everything in richness, keeping it from being dull. The lemon-mustard dressing is bright and acidic, balancing the richness of the egg in the perfect way.
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This is one of the things I make for myself for lunch all the time when asparagus is in season. It’s fresh and healthy, but the eggs make it filling enough to make it a satisfying midday meal.
It’s easy to pull together, especially if you’ve got a few eggs already cooked. And once you get the hang of the timing, soft-boiled eggs become one of those tricks you’ll keep using in other meals too.
Ingredients Notes
Most of the ingredients here are easy to find and don’t require much prep. But a few are worth paying attention to.
Look for asparagus stalks that tender and not woody. It doesn’t really matter whether they are thick or thin, but you may have to adjust the blanching time to make sure they are perfectly crisp-tender and not overcooked.
You can absolutely use frozen peas here, which are easier to find year round, to save time.
The greens matter, too. Spinach and arugula bring different things—mild and peppery—and together they make a good base that holds up to the warm veggies and eggs.
As for the herbs, fresh is best. Chives are a great choice here, but dill, parsley, or tarragon would all work, too. You can also use a mix of fresh herbs.
How to Make Asparagus and Pea Salad with Soft-Boiled Eggs
This salad comes together faster than you’d think, even with boiling the eggs and blanching the veggies. Here’s how:
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- Boil the eggs until the yolks are just set but still soft. Check out my guide to How to Boil Eggs to Perfection.
- Blanch the asparagus in the egg boiling water, adding them towards the end of the egg cooking time.
- Whisk up a quick dressing lemon and olive oil dressing and toss it with the blanched and raw veggies.
- Plate the salad and top each serving with halved soft-boiled eggs and fresh herbs.
Expert Tips for Success
This is a simple salad, but a few small details make a big difference. Here are some tips to keep things on track:
- Use a timer when boiling the eggs. Soft-boiled eggs are all about precision.
- Don’t skip the ice bath—it stops the eggs and vegetables from overcooking.
- Slice the red onion thin and soak it briefly in cold water if you want to tone down the bite.
- Make the dressing right before serving so it stays bright and punchy.
More Ways to Enjoy Soft-Boiled Eggs
Soft-boiled eggs are one of my favorite things to keep in the fridge. They’re just as good on Avocado Toast as they are on a salad, and they make a bowl of rice feel like a meal. They’re also the perfect topper for a bowl of ramen. Use them plain or turn them into Ramen Eggs.
I use them to top Fried Rice to make it a filling meal, or add them to a bowl of Garlic Chili Oil Noodles. Once you’ve mastered the timing, they’re one of those little upgrades that doesn’t take much but changes everything.
Asparagus and Pea Salad with Soft-Boiled Eggs
Robin Donovan
Ingredients
For the Salad:
- ½ pound asparagus fresh, trimmed and cut into 1-inch pieces
- 1 cup peas fresh or frozen
- 1½ cups spinach
- 1½ cups arugula
- ½ cup radish thinly sliced
- ¼ cup red onion thinly sliced
- 4 eggs soft-boiled
- 1 teaspoon kosher salt
- ¼ 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
- 1 tablespoon chives can also be any chopped fresh herbs (dill, parsley)
Instructions
- Bring a medium pot of water to a boil. Gently lower in the eggs and simmer for 4 to 6 minutes, depending on how soft you like the yolks. Transfer to an ice bath to cool, then peel and set aside.
- In the same pot of boiling water, add the asparagus and cook until tender-crisp, about 5 minutes. Add the peas and cook for another 1 to 2 minutes. Drain and transfer to the ice bath to stop cooking. Drain again and pat dry.
- In a small bowl, whisk together the olive oil, lemon juice, and mustard until well blended. Stir in the herbs and set aside.
- In a large bowl, combine spinach, arugula, blanched asparagus and peas, radishes, and red onion. Season with salt and pepper. Drizzle the dressing over the top and toss gently to coat everything evenly.
- Divide the salad among plates. Slice the soft-boiled eggs in half and place on top of each serving. Garnish with more fresh herbs if you like. Serve with lemon wedges on the side.
Notes
- If you’re using frozen peas, there’s no need to thaw them before blanching—just toss them in at the end of the asparagus cook time.
- For slightly firmer yolks, go with a 6-minute egg. For runnier, stick closer to 4 minutes.
- You can prep the eggs and vegetables ahead of time and store them in the fridge. Assemble the salad right before serving to keep the greens crisp.
Nutrition
