Asparagus Salad With Soft Boiled Eggs

Looking for a show-stopping salad for your next brunch or garden party? This asparagus salad with soft-boiled eggs, crisp veggies, and a zesty Dijon vinaigrette is an ideal side dish. Perfect for Easter, Mother’s Day or any spring celebration.

Asparagus Egg Salad.

You know those recipes that just scream spring? The kind you want to make for a special spring brunch, a garden get-together, or even just a random Tuesday when you're feeling fancy? This asparagus salad recipe with soft-boiled eggs is exactly that.

I whipped this one up last weekend for a little spring picnic in the backyard and it was such a hit I knew I had to share it. It's packed with fresh asparagus, sweet peas, peppery greens, and topped with the dreamiest Dijon vinaigrette. Oh, and the creamiest, golden eggs that bring it all together.

Spring Asparagus Salad.

Spring is the prime time for leaning into lighter, fresh recipes. I love this one not just for its gorgeous colors and delicate flavors but because it’s also packed full of spring veggies and is make-ahead friendly.

If you're hosting a special occasion (or even just meal-prepping for the week), this salad is going to be your new bestie. Pack the greens, veggies, and dressing separately in an airtight container, then slice your egg and layer it on top when ready to eat.

Ingredients.

For the Salad:

• ½ lb fresh asparagus, trimmed & cut into 1-inch pieces

• 1 cup fresh or frozen peas

• 1½ cups spinach

• 1½ cups arugula

• ½ cup radishes, thinly sliced

• ¼ cup red onion, thinly sliced

• 4 soft-boiled eggs (see below)

• 1 tsp kosher salt

• ¼ tsp ground pepper

• Lemon wedges or lemon zest (optional, for serving)

For the Dressing:

• 3 tbsp extra-virgin olive oil

• 1 tsp lemon juice

• 1 tsp Dijon mustard

• Fresh herbs (dill, parsley, or chives), chopped

Instructions.

1. Make the Soft-Boiled Eggs

• Bring a pot of water to a boil.

• Gently lower in the eggs using a slotted spoon and simmer for 4–6 minutes (yolks should be soft-set).

• Transfer eggs to an ice bath (fill a large bowl filled with cold water and a few ice cubes) to cool. Peel and set aside.

2. Blanch the Vegetables

• In the same boiling water, cook asparagus for 5 minutes until tender-crisp.

• Add peas and cook for 1-2 minutes more.

• Transfer both to an ice bath to stop the cooking process, then drain and set aside.

3. Prepare the Dressing

• In a small bowl whisk olive oil, lemon juice, and Dijon mustard in a small bowl until well combined.

4. Assemble the Salad

• In a large bowl, combine the spinach, arugula, blanched asparagus, peas, radishes, and red onion.

• Season with salt and pepper.

• Drizzle with dressing and toss gently to coat. Any leftovers can be stored in a small jar in the fridge and given a good shake before using.

5. Serve

• Divide salad onto plates.

• Halve the soft boiled eggs and place on top.

• Garnish with chopped herbs and serve with lemon wedges or a squeeze of fresh lemon juice if desired and voilà, you’ve got a delicious salad topped with a tangy vinaigrette.

Want to make this salad ahead of time? 

Here’s how I batch-prep this salad for a party or picnic.

1. Blanch the veggies ahead of time. After boiling, plunge them right into a bowl of ice water to stop the cooking and keep that fresh color. Store in an airtight container in the fridge.

2. Soft-boil the eggs. Use a small saucepan and simmer them for about 5 minutes. Cool in an ice bath, peel, and store them whole in a sealed container. Slice them just before serving.

3. Mix the dressing in a small jar. Shake or whisk it up and pop it in the fridge. Give the jar a good shake before using.

4. Assemble when ready. Toss everything together just before serving and top with those jammy eggs. If you're bringing it to a potluck, keep the eggs and dressing separate until you get there.

This salad is my new go-to for Easter brunch, baby showers or any time I want to feel a little extra. It’s light yet satisfying, fancy but easy, and basically tastes like the spring season on a plate.

You might like to try these delicious recipes: Asparagus Goat Cheese Salad and Roasted Beetroot and Goat Cheese Salad.

📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!