Spring Salad with Asparagus and Egg

A fresh and vibrant spring salad featuring tender asparagus, soft-boiled eggs, and a light citrus dressing, perfect for picnics or light dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 250

Main Ingredients

450 g green asparagus Look for straight, firm stalks with closed tips.
2 tablespoons pine nuts Toast just before serving to keep them crunchy.
120 g radishes Slice paper-thin for better texture.
300 g wild herb salad mix Use a pre-mixed bag or combine mizuna, arugula, and sorrel.
2 eggs eggs Soft-boiled for creaminess.
4 tablespoons lemon juice (organic) Use freshly squeezed for the best flavor.
6 tablespoons olive oil Rich olive oil balances the dressing.
1/2 bunch cress Chop finely to add to the dressing.
1 clove garlic Mince to include in the dressing.
1/2 zest organic lemon For added aroma without extra acidity.
Salt Salt To taste
1 teaspoon sugar Helps to set the color while blanching asparagus.
Salt and pepper to taste Salt and pepper For seasoning purposes

Preparation

Trim woody ends and cut the asparagus into bite-sized pieces.
Bring a pan of salted water to a boil, add 1 teaspoon sugar, and blanch the asparagus for 1 minute. Shock the asparagus in iced water.
Wash and dry the wild herb salad mix. Slice radishes thinly.
Toast the pine nuts in a dry pan until golden and boil eggs for 6 minutes, then cool and peel.

Dressing

Whisk lemon juice, salt, and pepper together; add olive oil while whisking to emulsify the dressing.
Add chopped cress and minced garlic into the dressing and let it sit.

Assembly

Toss blanched asparagus, sliced radishes, and toasted pine nuts with the dressing.
Fold in wild herbs gently. Arrange on a platter and top with halved soft-boiled eggs.
Drizzle with remaining dressing and serve immediately.

Serve slightly warm for the best flavor. Store components separately in the fridge for up to 2 days.