This Asparagus Salad is one of my favorite throw-together meals when I want something fresh, fast, and healthy that still feels like real food. It’s light but filling (thanks, eggs), comes together in under 30 minutes, and makes a pretty plate for lunch or dinner.
I love whipping it up on warmer days when I don’t want to spend forever in the kitchen. It’s crunchy, creamy, tangy, and just the right kind of simple.
🛒 Ingredients
- Asparagus – I like the thinner stalks since they cook up fast and stay nice and snappy. If yours are thicker, just slice them in half lengthwise before blanching.
- Peas – Frozen peas work perfectly here. Just make sure to thaw them or toss them in with the asparagus for a quick blanch.
- Radishes – These add such a great bite and crunch. If you’re not a fan, thin cucumber or fennel would totally work too.
- Soft-boiled eggs – These make the salad feel extra satisfying. Runny yolks = instant dressing upgrade.
- Fresh herbs – I love using a mix of dill, chives, and parsley, but whatever’s in your fridge will work. Even mint gives it a fun twist.
- If you love fresh, veggie-packed salads like this, try our roasted asparagus and carrots, roasted zucchini, or taco slaw next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Asparagus Salad
- Boil the eggs: Bring a pot of water to a boil. Gently lower in your eggs and cook for 4 to 6 minutes (depending on how jammy you like them). Dunk them into an ice bath, then peel once cool.
- Blanch the veggies: In that same pot, cook the asparagus for about 5 minutes until just tender. Add the peas for the last minute or two. Then drain and toss both into another ice bath to cool them quickly.
- Whisk the dressing: Mix up olive oil, lemon juice, and Dijon mustard until it’s smooth and creamy. Stir in your chopped herbs for a burst of fresh flavor.
- Toss the salad: In a big bowl, combine the spinach, arugula, radishes, asparagus, peas, and red onion. Drizzle on the dressing and gently toss until everything’s coated.
- Top with eggs: Halve your soft-boiled eggs and pop them right on top. Add more herbs if you’re feeling fancy. Serve with lemon wedges if you like an extra tangy bite.
Rita's Tip
Don’t skip the ice bath after blanching, it keeps the asparagus and peas crisp and bright green!
📋 Tips
- The eggs are key here. Go for soft-boiled to get that golden jammy center that kind of melts into the salad.
- If your asparagus is thick, slice it lengthwise so it cooks evenly and quickly.
- You can totally make this with grilled asparagus if you want more smoky flavor.
- Not into radishes? Swap in thinly sliced cucumber or snap peas for a similar crunch.
- Feta would be amazing sprinkled over this for a salty little upgrade.
- Toss in roasted chickpeas or some grilled chicken when you want a heartier meal.
- Leftovers hold up well for a day, but keep the eggs separate so they don’t get overpowered.
🍱 Storage Instructions
- 🍱To Store. Keep the salad in an airtight container in the fridge for up to 2 days. Store the eggs separately for best texture.
What To Serve With Asparagus Salad
- Garlic Toast
- Grilled chicken or salmon on the side
- Roasted potatoes or couscous
More Salad Recipes You'll Like
📖Recipe
Asparagus Salad with Peas and Soft-Boiled Eggs
This easy asparagus salad with peas and soft-boiled eggs is fresh, healthy, and perfect for a quick spring or summer meal.
Ingredients
For the Salad
- ½ pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 ½ cups spinach
- 1 ½ cups arugula
- ½ cup radishes, thinly sliced
- ¼ cup red onion, thinly sliced
- 4 soft-boiled eggs, see instructions below
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- Lemon wedges for serving, optional
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Fresh herbs, such as dill, parsley, or chives, chopped
Instructions
- Prepare the Soft-Boiled Eggs: 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.4 soft-boiled eggs
- Blanch the Asparagus and Peas: 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.½ pound fresh asparagus, 1 cup fresh or frozen peas
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined.
- Assemble the Salad: 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.½ pound fresh asparagus, 1 cup fresh or frozen peas, 1 ½ cups spinach, 1 ½ cups arugula, ½ cup radishes, ¼ cup red onion
- Serve: 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.Fresh herbs, Lemon wedges for serving
Nutrition
Calories: 223kcalCarbohydrates: 10gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 187mgSodium: 677mgPotassium: 410mgFiber: 4gSugar: 5gVitamin A: 2202IUVitamin C: 25mgCalcium: 79mgIron: 3mg
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