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Asparagus and pea salad topped with soft-boiled eggs, sliced radishes, and greens

Asparagus and Pea Salad with Soft-Boiled Eggs

Crisp asparagus, sweet peas, peppery greens, and perfectly jammy eggs come together in this asparagus and pea salad that feels fresh and satisfying at the same time. It’s the kind of spring vegetable salad that works for easy weeknight dinners, brunch spreads, or serving alongside grilled mains. Bright, seasonal, and simple, this is one of those spring salads that looks beautiful on the table and delivers on flavor in every bite.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the Salad:

  • ½ lb asparagus trimmed and cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • ½ cups spinach
  • 1½ cups arugula
  • ½ cup radishes thinly sliced
  • ¼ cup red onion thinly sliced
  • 4 eggs soft-boiled
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • Lemon wedges optional

For the Dressing:

Instructions

  • 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, and Dijon mustard 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. Enjoy!

Notes

  • For perfectly jammy soft-boiled eggs, aim for 5 minutes of simmering time. Immediately transferring to an ice bath prevents carryover cooking and keeps the yolks creamy.
  • If using frozen peas, there is no need to thaw fully before blanching. They cook quickly and retain their bright color.
  • Do not overcook the asparagus. Tender-crisp texture keeps this asparagus and pea salad fresh and vibrant instead of soft.
  • This spring asparagus salad can be partially prepped ahead. Blanch the vegetables and boil the eggs earlier in the day, then assemble just before serving.
  • Swap arugula with mixed greens for a milder flavor, or add extra fresh herbs to brighten the lemon dressing.
  • For extra texture, toasted nuts or seeds can be sprinkled on top just before serving.

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 672mg | Potassium: 366mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 3mg
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