French · Lunch
Egg and Asparagus Salad
Soft-boiled eggs sit over blanched asparagus spears with a mustard vinaigrette, shallot, and tarragon, finished with shaved Parmesan and chives. The dressing carries Dijon, sherry vinegar, and olive oil for a sharp, herbal counterpoint to the runny yolk and the asparagus's grassy snap.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
365Calories
18.5gProtein
29gFat
8.3gCarbs
3.2gSugar
3.1gFiber
463mgSodium
420mgChol
6.5gSat Fat
505mgPotassium
186mgCalcium
3.4mgIron
1.2mcgVitamin B12
9.2mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Trim asparagus woody ends. Mince shallot, tarragon, and chives. Bring a small pot of water to boil.
2
Boil
Add eggs and cook over high heat 6.5 minutes until jammy yolk; transfer to ice water to stop cooking.
3
Blanch
Cook asparagus in boiling water over high heat 2–3 minutes until bright green and tender; drain and pat dry.
4
Plate
Whisk Dijon, vinegar, oil, shallot, salt, and pepper. Peel and halve eggs. Arrange over asparagus, drizzle dressing, scatter Parmesan, tarragon, and chives. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 10 oz280g asparagus
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp tarragon
- 0.8 oz24g Parmesan
- 2 tsp2 tsp chives
- salt, to taste
- black pepper, to taste
