Asparagus Spring Salad with Boiled Eggs

Asparagus Spring Salad with Boiled Eggs: A Fresh and Easy Recipe for Warmer Weather

Easy Spring Salad Recipe with Seasonal Vegetables

When spring finally starts to roll in and the days get longer, lighter meals start to sound a whole lot better—especially ones packed with fresh seasonal vegetables.

That’s where this Asparagus Spring Salad with Boiled Eggs comes in.

It’s a simple, satisfying recipe that’s perfect for anyone looking for easy spring salad ideas with boiled eggs and fresh produce.

You may also like:

• Mixed Bean Salad
• Vegetable Pasta Salad
• Bacon Ranch Pasta Salad
• Mediterranean Chickpea Salad
• Brussels Sprouts Salad
• Tomato, Cucumber, and Onion Salad
• Avocado Salad

Healthy Salad with Asparagus, Peas, and Boiled Eggs

This salad is a great choice for folks who want something light but still filling.

The combination of tender asparagus, crisp radishes, sweet peas, and creamy soft-boiled eggs gives this dish the kind of balance that works well for everything from weekday lunches to Easter brunch.

It’s one of those recipes that’s flexible enough to dress up or down depending on what you need.

How to Serve Asparagus Salad with Eggs

You can serve this fresh spring vegetable salad with eggs as a side dish next to grilled chicken or fish, or enjoy it as a light lunch on its own.

It’s also ideal for meal prepping—just keep the dressing separate until you’re ready to eat.

If you’re looking for a make-ahead Easter side dish or a spring potluck recipe that’s not heavy or complicated, this one’s a good fit.

Quick Spring Salad with Simple Ingredients

Because this recipe uses simple ingredients like spinach, arugula, asparagus, and red onion, it’s easy to toss together in under 30 minutes.

And with the addition of the soft-boiled eggs and zesty lemon dressing, it’s not just another green salad—it’s a flavorful seasonal meal that highlights what’s fresh and in season.

Meal Prep Salad Idea for Spring and Easter

This asparagus and egg salad is also a smart way to eat more vegetables without feeling like you’re giving anything up.

The fresh herbs and homemade vinaigrette bring it all together in a way that feels fresh, not fussy.

You can serve it chilled straight from the fridge or at room temperature, which makes it a great option for spring gatherings, baby showers, or backyard lunches.

Best Asparagus Salad for Brunch or Lunch

If you’ve been searching for healthy spring salad recipes with asparagus or looking for easy Easter side dish ideas, this one deserves a spot on your list.

It’s quick, packed with fresh flavors, and the kind of salad that even non-salad folks can get behind.

Fresh Spring Salad Ready in Under 30 Minutes

Whether you’re making this for your family on a quiet Sunday or prepping it for a weekend get-together, this salad brings spring to the table in the best kind of way—simple, bright, and full of flavor.

Asparagus Spring Salad with Boiled Eggs

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 tsp kosher salt
• ¼ tsp ground pepper
• Lemon wedges for serving (optional)

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Fresh herbs (such as dill, parsley, or chives), chopped

Directions:

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, Dijon mustard, and herbs 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.

Frequently Asked Questions About Asparagus Spring Salad with Boiled Eggs

1. Can I make this asparagus salad with eggs ahead of time?
Yes, this spring salad is great for meal prep. You can blanch the vegetables and make the dressing up to a day ahead. Store the soft-boiled eggs in the fridge and assemble the salad just before serving to keep everything fresh and crisp.

2. What’s the best way to cook asparagus for a salad?
For this recipe, blanching is ideal. It helps maintain that tender-crisp texture and bright green color. If you’re searching for how to blanch asparagus for salad recipes, simply boil for about 5 minutes, then plunge into ice water to stop the cooking process.

3. Can I use hard-boiled eggs instead of soft-boiled?
Absolutely. If you prefer a firmer yolk or need something more portable, hard-boiled eggs work just fine. Many people search for asparagus salad with hard-boiled eggs, and it’s just as delicious.

4. What are the best greens to use in a spring vegetable salad?
This recipe uses a mix of spinach and arugula, which pair well with asparagus and peas. You can also try baby kale or spring mix if you’re looking for alternatives in a spring greens salad with asparagus and egg.

5. Can I use frozen peas instead of fresh in this salad?
Yes, frozen peas work great and are often more convenient. Just add them to the boiling water for a minute or two to soften, then transfer them to an ice bath along with the asparagus.

6. What kind of dressing goes best with asparagus salad?
A light lemon vinaigrette with Dijon mustard works well to enhance the flavor of the spring vegetables. If you’re looking for a homemade lemon dressing for spring salads, this one is quick to whisk together and complements the dish perfectly.

7. Is this asparagus salad gluten-free?
Yes, this asparagus spring salad with eggs is naturally gluten-free as long as your mustard and any added herbs or condiments don’t contain gluten.

8. Can I add protein to make this a main dish salad?
You sure can. Grilled chicken, salmon, or even chickpeas are great protein additions. If you’re searching for high-protein spring salads with asparagus and eggs, this is an excellent base to build on.

9. How long does asparagus salad last in the fridge?
Once dressed, it’s best eaten within 24 hours, as the greens can wilt. If storing, keep the dressing and eggs separate and combine everything just before serving.

10. What are good occasions to serve this asparagus and egg salad?
This fresh spring salad is perfect for Easter brunch, Mother’s Day, baby showers, or light spring lunches. It also makes a great side for a backyard dinner or picnic.