Spring on a plate – that’s exactly what this asparagus and pea salad feels like! With fresh greens, tender vegetables, and creamy soft-boiled eggs, this dish is a celebration of everything light, crisp, and seasonal.
Whether you’re enjoying a sunny lunch on the patio or prepping a simple side for dinner, this salad is as satisfying as it is beautiful. It’s quick, easy, and full of bright, fresh flavors and perfect for spring and summer gatherings!
Asparagus and Pea Salad with Soft-Boiled Eggs
Make the most of asparagus being in season!
Serving Size: Serves 4
Preparation Time:15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
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
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.
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.
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.
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.
Whether you’re serving this Asparagus and Pea Salad with Soft-Boiled Eggs as a light lunch, a vibrant side, or part of a spring brunch spread, it’s sure to impress with its fresh flavors and beautiful presentation. It’s simple, wholesome, and so satisfying!
Tried this recipe? I’d love to hear what you thought! Leave a comment below or tag us @MixinMamas on Facebook or Instagram if you share your creation on social.
We adore seeing your delicious twists and beautiful plates! And don’t forget to save this one for later by pinning it to your favorite recipe board.
Asparagus Salad FAQs
Can I use frozen peas instead of fresh?
Yes! Just blanch the frozen peas for 1-2 minutes until bright green and tender, then transfer them to an ice bath to stop the cooking.
Can I prep this salad ahead of time?
Absolutely! You can blanch the veggies and make the dressing ahead of time. Just wait to assemble and add the soft-boiled eggs right before serving for the best texture.
What other herbs work well in this salad?
Dill, parsley, and chives are all great options, but you can also try tarragon or mint for a twist.
Is this salad served warm or cold?
This salad is best served slightly chilled or at room temperature — just enough for the veggies to stay crisp and the eggs creamy.
For food safety on handling eggs and fresh vegetables, check out these food safety tips.
More Salad Recipes You Might Like:
- Apple Celery Salad
- Classic Potato Salad
- Brussels Sprout Slaw
- Kidney Bean Salad
- Carolina Coleslaw
- Easy Waldorf Salad
- Caprese Garlic Bean Salad
- Bacon Tomato Pasta Salad
- Broccoli Salad
- Spicy Cucumber Salad
Asparagus and Pea Salad with Soft-Boiled Eggs
Ingredients
For the Salad:
- 1/2 ob fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1.5 cups spinach
- 1.5 cups arugula
- 1/2 cup radishes thinly sliced
- 1/4 cup red onion thinly sliced
- 4 soft-boiled eggs see instructions below
- 1 tsp salt
- 1/4 tsp ground pepper
- Lemon wedges for serving optional
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tsp lemon juice
- 1 tsp 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.
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.
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.
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.
Nutrition
📌 Pin for later:
Love simple, seasonal recipes? Don’t forget to pin this Asparagus and Pea Salad with Soft-Boiled Eggs so you can come back to it all season long!
