This Asparagus and Pea Salad with Soft-Boiled Eggs is fresh, bright, and exactly what you want when you’re craving something light but still satisfying. Tender-crisp asparagus and sweet peas are tossed with leafy greens, peppery radishes, and a simple lemon Dijon dressing, then topped with jammy eggs.
It works beautifully as a spring lunch, a light dinner for two, or a side dish when you want something that feels a little special without much effort. The soft-boiled eggs add richness, so the salad feels complete and filling, not like an afterthought.
Helpful Tips
- Use an ice bath for vibrant veggies. After blanching the asparagus and peas, transfer them immediately to ice water. This keeps the color bright and the texture perfectly crisp-tender.
- Watch the eggs closely. For softly set yolks, 5 minutes is usually the sweet spot. Adjust slightly depending on egg size and how runny you like the center.
- Dress just before serving. Toss the greens with the dressing right before plating to keep everything fresh and perky.
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Asparagus and Pea Salad with Soft-Boiled Eggs
Ingredients
For the salad:
- 1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 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 salt
- 1/4 teaspoon black pepper
- lemon wedges for serving, optional
For the dressing:
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- fresh herbs such as dill, parsley, or chives, chopped
Instructions
- Bring a pot of water to a boil. Gently add the eggs and simmer for 4-6 minutes for softly set yolks. Remove and transfer to an ice bath to cool. Once cooled, peel and set 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 for an additional 1-2 minutes. Immediately drain and transfer to an ice bath to stop the cooking process. Drain and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined.
- In a large bowl, combine the spinach, arugula, 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.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.