Fresh and Bright Asparagus & Pea Salad with Soft-Boiled Eggs

In need of a fresh and vibrant dish to serve at your next party or family gathering? This Asparagus & Pea Salad with Soft-Boiled Eggs is a perfect choice!

It’s light, packed with flavor, and easy to put together — making it the ideal salad for spring picnics, brunches, or even Easter celebrations. Plus, it’s colorful, delicious, and can easily be adapted for different tastes or dietary preferences.

This salad is not only visually appealing but also packed with flavor and texture. The creamy soft-boiled eggs complement the crisp vegetables beautifully, making it a perfect springtime dish!

Ingredients You’ll Need For This Recipe:

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

Step-by-step Guide:

1 – 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.

2 – In the same pot of boiling water, add the asparagus pieces and cook for about 5 minutes until tender-crisp.

3 – 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.

4 – In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined.

5 – In a large bowl, combine the spinach, arugula, blanched asparagus, peas, radishes, and red onion.

6 – Drizzle the dressing over the salad and toss gently to combine.

7 – Divide the salad among serving plates. Halve the soft-boiled eggs and place on top of each salad serving.

8 – Garnish with fresh herbs (chives or parsley) if desired and serve with lemon wedges on the side. Enjoy!

Pro Tips for Success:

Add a crunch: For extra texture, sprinkle some toasted nuts or seeds (like almonds or sunflower seeds) on top of the salad before serving. It’ll give a nice crunch that pairs perfectly with the soft-boiled eggs.

Customize the greens: Feel free to swap arugula and spinach with other leafy greens like mixed baby greens or kale, depending on what you like or have on hand.

Egg perfection: If you like your soft-boiled eggs with a slightly firmer yolk, just cook them for an extra minute or two. Adjust to your guests’ preferences for the perfect texture!

Season to taste: Don’t be afraid to adjust the seasoning! If you like a little more zing, add an extra splash of lime juice or a pinch of red pepper flakes for some heat.