asparagus and egg recipe

Written ByJenny Smyth Posted on
asparagus and egg recipe
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The Best asparagus and egg recipe

I’m so excited to share with you one of my favorite recipes that’s perfect for any occasion: Asparagus and Egg. This dish is a staple in my household, and for good reason – it’s delicious, easy to make, and packed with nutrients. The combination of tender asparagus, rich eggs, and a sprinkle of parmesan cheese is absolute perfection.

I love how this recipe brings out the natural flavors of the asparagus without overpowering it. It’s a great way to get your daily dose of vegetables while still satisfying your taste buds. As a busy mom, I appreciate how quickly this recipe can be prepared.

Simply steam the asparagus until tender, cook some eggs to your liking, and plate everything together. You can’t go wrong with this simple yet impressive dish. One of the things I love about Asparagus and Egg is its versatility.

It’s perfect for a quick breakfast or brunch option, but also makes a great side dish for dinner. My kids love helping me prepare the asparagus by snapping off the ends and tossing them in olive oil – it’s a fun task they can participate in. This recipe also happens to be incredibly healthy.

Asparagus is packed with vitamins A, C, and K, making it a great addition to any meal. Eggs are an excellent source of protein and provide sustained energy throughout the day. So why not give Asparagus and Egg a try?

It’s a delicious and nutritious recipe that’s sure to become a staple in your household just like it has in mine.

Asparagus and Soft-Boiled Egg Salad

Asparagus and Soft-Boiled Egg Salad

4.6 from 1861 votes

A light and satisfying salad featuring tender asparagus, jammy soft-boiled eggs, and a tangy lemon vinaigrette. This dish is perfect for a quick lunch or a simple starter.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 2Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

1 bunch asparagus (about 1 pound), woody ends trimmed
4 large eggs
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Vinaigrette

2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 small shallot, finely minced
Salt and pepper to taste

👨‍🍳Directions

1Bring a medium saucepan of water to a rolling boil over high heat.
2Gently lower the eggs into the water with a spoon and boil for exactly 6 minutes for a soft, jammy yolk.
3Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
4While the eggs cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5Add the asparagus spears in a single layer and season with salt and pepper.
6Cook for 4 to 5 minutes, turning occasionally, until the spears are bright green and tender-crisp.
7In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, Dijon mustard, and minced shallot until emulsified.
8Season with salt and pepper to taste.
9Peel the cooled eggs and cut them in half lengthwise.
10Arrange the cooked asparagus on a serving platter, top with the egg halves, and drizzle the vinaigrette over everything.
Serve immediately.

🔧Equipment

Large skillet
Medium saucepan
Small bowl
Whisk
Tongs
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 20g💛Saturated Fat: 4g❤️Cholesterol: 370mg🧂Sodium: 480mg🌾Total Carbs: 10g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 16g

📝Notes

For a firmer yolk, boil the eggs for 8 minutes. You can also grill the asparagus for a smoky flavor.

Watch Video Of How Asparagus and Soft-Boiled Egg Salad Works

This Asparagus and Egg recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast option or want to impress your guests at dinner parties. The combination of tender asparagus and rich eggs is absolute perfection, making it easy to see why this recipe has become such a staple in my household.

One of the best things about this recipe is its versatility – it can be enjoyed on its own or served alongside your favorite sides for added flavor. To keep your leftover Asparagus and Egg fresh for longer, store it in an airtight container in the fridge for up to three days; reheat gently until warmed through.

When reheating leftovers, consider adding some chopped herbs like parsley or basil for an extra burst of flavor.

❓ Frequently Asked Questions About Asparagus and Soft-Boiled Egg Salad

1. What type of asparagus should I use?

Thick or thin spears will work well in this recipe – just trim any woody ends before cooking.

2. Can I use frozen asparagus instead of fresh?

Yes, frozen asparagus will still yield great results; just thaw first before steaming.

3. Do I need to peel the asparagus before cooking?

Nope! Simply trim any woody ends and proceed with steaming or sautéing.

4. How do I know if my eggs are cooked enough?

The yolks should be set but still slightly runny; if you prefer firmer yolks, cook for an additional minute or two.

5. Can I add any additional seasonings to the dish?

A pinch of salt and pepper will enhance the flavors nicely – feel free to experiment with other herbs or spices if you prefer!

6. Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly; simply omit the eggs for a meat-free version.

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