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A close-up of a vibrant pea salad with halved soft-boiled eggs, tender asparagus, fresh peas, radishes, arugula, and chopped chives.

Asparagus and Pea Salad with Soft-Boiled Eggs

Robin Donovan

A springy salad with tender asparagus, sweet peas, and jammy soft-boiled eggs. A sharp lemon-mustard dressing ties it all together.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 209 kcal

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

Calories: 209kcalCarbohydrates: 10gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 164mgSodium: 678mgPotassium: 410mgFiber: 4gSugar: 4gVitamin A: 2212IUVitamin C: 26mgCalcium: 79mgIron: 3mg
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