Hello and welcome! Today’s recipe is based on a classic Italian Asparagus Salad. Spring is such a magical time; the sprouting of flowers and leaves on the trees; the greening up of our yards, towns and cities. The arrival of more local produce at the farmer’s market, our co-ops and grocery stores. One of our favorites is asparagus, so today’s recipe puts asparagus on the main stage: Spring Asparagus Salad with Eggs.
I found this recipe kind of by accident, and I am so happy I came across it because it is a new favorite. Originally by Martha Rose Shulman, it is a simple, yet flavorful combination of lightly steamed asparagus, with fresh parsley and minced hardboiled eggs, dressed in an olive oil vinaigrette. The one tweak I made was to add three tablespoons of vinegar, rather than the two called for in the recipe. I wanted a vinaigrette with a little more pucker.
Start by hard-boiling two eggs and let them cool in an ice bath large enough to hold the asparagus when they come off the steamer. Trim off the woody ends of the asparagus. We will steam the asparagus for 3-5 minutes, depending on how much snap you like in your cooked asparagus. Pull them off the steam and transfer to the ice bath.
The vinaigrette is super simple. In a large bowl, whisk together olive oil, vinegar, salt and pepper. Whisk until the mixture is emulsified and thickens slightly.
If you’re a fan of salads and making your own vinaigrettes, explore varieties of flavored vinegar. There are so many wonderfully flavored varieties of vinegar. You can get really creative and change up the flavor profile of your dressings by swapping a flavored vinegar in your favorite vinaigrette recipes, without muss or fuss. I really like the O California Brand.
Slice the asparagus into 1/2-inch pieces and set aside. Chop fresh parsley. For the eggs, peel them and slice them in half. We will chop the whites separate from the yolks because they are texturally so different. If we chop them together, the yolks will tend to mash into the whites, and we want them to be more crumbly and light. Rinse and mince the capers.
Add the asparagus to the vinaigrette and toss well to coat the asparagus. Then add the parsley; then the capers. toss this together to mix well.
Lastly, we will add the minced egg whites and yolks.
Gently stir this together so as not to mash the yolks too much, just to coat and thoroughly incorporate the eggs.
Plate it Up!
Then plate it up. I topped the plated salad with some flaky sea salt, fresh cracked pepper and a little more chopped parsley.
This salad is light and refreshing, the olive oil vinaigrette gives it a silky richness that is balanced with the champagne vinegar and the briny pop of the capers. Instead of vinegar, you can substitute with fresh lemon juice, which I think would give it a wonderfully bright flavor. If you wanted to make this a light meal or lunch, I could see piling the salad on a thick slice of crusty toasted bread – a flavorful asparagus toast. Want to make it vegan? Swap out the eggs for slightly smashed white beans or chickpeas.
Thank you for stopping by today! I hope you give this Spring Asparagus Salad with Eggs a try, it was a really nice surprise! A fresh, new-to-me way to use asparagus that will surely find a place on my table all spring. Recently, I featured an Asparagus Radish and Pecorino Avocado Toast, you should check out that recipe for another great way to feature asparagus. Remember you can always find me on Instagram for more!
I am taking a break tomorrow for the Easter holiday, so Sunday Supper will not be posted, but we will back Monday with a great recipe for scallops! Take care and be well, everyone, happy Easter! xo Kelly
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Spring Asparagus Salad with Eggs
Italian Asparagus Salad is refreshing and light; olive oil vinaigrette gives it a silky richness balanced with the briny pop of capers.
- 1 lb. Asparagus
- 2 Hard-Boiled Eggs
- 2-3 tbsp. Champagne Vinegar or Sherry Vinegar, or 1 tablespoon each fresh lemon juice and vinegar
- ¼ cup Extra Virgin Olive Oil
- 2 tsp. Capers, rinsed and chopped
- 2 tbsp. Chopped Fresh Parsley, or a mixture of parsley, chives and tarragon
- Kosher Salt
- Freshly Ground Pepper to taste
- Flaky Sea Salt, for finishing
Cut the woody ends off the asparagus. Steam for three to five minutes.
Refresh asparagus in an ice bath, then drain and dry on paper towels. Cut into 1/2-inch pieces.
Cut the boiled eggs in half, mince the yolks and whites separately.
In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil.
Season with salt and pepper to taste.
Add the asparagus, capers and herbs, and toss together.
Add the chopped egg yolks and whites, then toss together again and serve.
Top servings with more chopped parsley, flaky sea salt and more fresh cracked pepper to taste.
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Sylvia EspinozaApril 14, 2021 at 8:37 am
Good Morning! Asparagus and eggs. Yum. Question. No steamer. Got a tip for another way to steam asparagus? I lightly cook them on a stove top grilled pan to serve over eggs. Also, need a recipe for hummus, please. Was certain you’ve provided one but can’t find it. Help! Thanks, Kelly. Have a wonderful day. Hugs~
Kelly DjalaliApril 14, 2021 at 8:49 am
Hi Sylvia, you can shallow boil the asparagus for about 1-3 minutes. In a fry pan on the stovetop fill the pan with about 3/4 inch of water and once boiling, add the asparagus in a single layer and cover the pan. Test for doneness after about 1 minute, when done to your liking, transfer the asparagus to the ice bath. You know, I don’t have a hummus recipe up on the blog yet. We did one on Fridays with Oscar though…maybe you’re thinking of that one…? But thanks for reminding me I hadn’t put one up yet, I will do this soon. In the meanwhile, if you need the recipe right now, check out the one Beth has up: http://www.styleatacertainage.com/fridays-with-oscar/how-to-wear-a-cardigan-this-summer-the-super-comfy-summer-outfit/
Hope that helps! Have a beautiful spring day! xo Kelly
TerryApril 14, 2021 at 10:47 am
This looks really going shopping today I’ll keep you posted ❤️Mom
Kelly DjalaliApril 14, 2021 at 10:51 am
Sounds good, Mom. I know you will like this recipe. xo Kelly
Sylvia EspinozaApril 14, 2021 at 9:33 am
Thanks lots for the alternate steaming tip and for the reminder it was Beth who gave us the hummus recipe…with Oscar, no less! How could I forget 🙁 Appreciate the link! ~
LynneApril 14, 2021 at 5:25 pm
What a great tip on chopping the egg! Who knew ??♀️
Kelly DjalaliApril 14, 2021 at 5:36 pm
Hi Lynne, Yeah, we don’t want those yolks to get pasty! It’s an extra step, but I think it works out. Thanks so much for stopping by today! xo Kelly
MariApril 16, 2022 at 10:17 am
What a wonderful salad this is, and very topical. It celebrates spring and Easter. This is a great idea for using the ubiquitous hard boiled eggs from this time of year, and a wonderful way to prepare asparagus. Chag Sameach to our friends who celebrate Passover, and Happy Almost Easter to our friends who celebrate Easter. How do you know your child really is an adult? You buy some Cadbury crème eggs for them in early March, and they are still where you put them on Easter Saturday! This would be a great weekend to watch Fred Astaire singing and dancing through an Easter Parade. I do love those old movies from the forties. Oh news flash: I just got a message from Crate & Barrel that you can save up to 60%. I have my eye on several things. Decisions decisions. Happy sunny Saturday to Kelly, Alex, Terry, Dante and the ladies. Why does Dante and The Ladies sound like a big band that opened the show in Vegas for Frank Sinatra? Waiter, bring me a cocktail with two olives and a twist of lemon, shaken, not stirred.
Kelly DjalaliApril 16, 2022 at 11:49 am
Hello Mari! It’s so funny you thought of Dante and the Ladies in Vegas because they just got their Bark Box this morning and the theme is Vegas, so the toys are a martini and a show “squirrel” among others…Dante chose the show “squirrel”. Funny! Also, I used to love those creme eggs and I tried one as an adult and I couldn’t even eat it, it was so sweet! Definitely a sign of growing up! Have a beautiful Easter, xo Kelly
AnnApril 16, 2022 at 10:29 am
Another awesome dish —yummy and not the usual fare!!! Love your wonderful instructions (with pictures ?) and recipes!
Kelly DjalaliApril 16, 2022 at 11:49 am
Hi Ann, thanks so much! Have a wonderful Holiday weekend, xo Kelly
Judy HolmesApril 16, 2022 at 10:32 am
I haven’t even made it yet & I know I will be making this over & over!!
Kelly DjalaliApril 16, 2022 at 11:50 am
It’s a keeper for sure, Judy! xo Kelly
SusanApril 16, 2022 at 10:51 am
I’ve made this recipe a few times and it is delicious! The flavors all combine nicely & it’s pretty simple to put together.
Kelly DjalaliApril 16, 2022 at 11:50 am
Hi Susan, it is a simple recipe! I am so glad you’ve made this and have enjoyed it. Have a wonderful holiday weekend! xo Kelly
PatApril 16, 2022 at 11:44 am
……and now a favorite of mine! ? Adding to Easter tomorrow.
Kelly DjalaliApril 16, 2022 at 11:51 am
Hello Pat, A perfect addition to your Easter spread tomorrow – I am sure it will be a hit! Have a wonderful Easter, xo Kelly
KenzieApril 17, 2022 at 4:02 am
I cook my asparagus in a little water in a loaded container in the microwave. You might have to juggle the time required depending on the power of your microwave. Mine takes 2-3 minutes on high depending on how thick the stalks are and how tender you like your asparagus.
Kelly DjalaliApril 17, 2022 at 8:20 am
What a great tip, Kenzie! Thank you for sharing, xo Kelly
CatherineApril 21, 2022 at 6:15 pm
This is one of the best recipes I have found in ages, and I go out and about scouting for recipes. Holy smokes! How simple, yet how marvelous. I am a huge asparragus fan…give me that or artichokes and I am happy. Well, this just brought that love to the next level. Thank you, thank you, thank you!!!!
Kelly DjalaliApril 21, 2022 at 9:34 pm
Hello Catherine, Oh! I am so happy you love this recipe as much as I do. It is a truly wonderful salad. Thank you so much for taking the time to drop a line – it’s great to hear from you! Have a lovely weekend, xo Kelly