Salad with Asparagus and Peas

an overhead view of the prepared salad. It sits on a white tablecloth and there are chopped herbs scattered around the tablecloth.

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Tender crisp asparagus and peas with spinach, arugula, radish and red onion topped with soft boiled, jammy eggs and finished with a simple vinaigrette

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Keyword: holiday, spring recipe

Servings:

Calories: 217kcal

Author: foodyschmoody

Ingredients

½ pound fresh asparagus trimmed and cut into 1-inch pieces
1 cup sweet peas fresh is best but frozen can be used *NOTE 1
1 ½ cups baby spinach
1 ½ cups arugula
½ cup radishes thinly sliced
¼ cup red onion (*Note 3) thinly sliced
4 large eggs
lemon wedges for serving optional
2 tablespoons chopped fresh herbs such as dill, parsley, or chives, chopped

Dressing Ingredients

3 tablespoons extra-virgin olive oil
1 teaspoon lemon juice freshly squeezed is best
1 teaspoon dijon mustard
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Prepare the eggs

Bring a pot of water to a boil. Gently add the eggs, lower heat 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. (SEE NOTE 2)
4 large eggs

Prep the asparagus and peas

In the same pot of boiling water, add the asparagus pieces and cook for about 5 minutes until tender-crisp.
½ pound fresh asparagus
Add the peas to the water 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.
If using frozen peas, see Note 1 below.
1 cup sweet peas

Prepare the dressing

In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until combined. Alternatively, you can shake it all together in a jar with a lid. Taste and add salt and pepper as per your taste preference.
1 teaspoon kosher salt, 3 tablespoons extra-virgin olive oil, 1 teaspoon lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon ground black pepper

Salad Assembly

In a large bowl, combine the spinach, arugula, prepared asparagus, prepared peas, radishes, and red onion. Drizzle the dressing over the salad and toss gently to combine.
½ pound fresh asparagus, 1 cup sweet peas, 1 ½ cups baby spinach, 1 ½ cups arugula, ½ cup radishes, ¼ cup red onion (*Note 3)

To Serve

Transfer dressed salad to a large serving platter or alternatively, divide evenly among four plates. Slice the eggs in half and arrange on top of salad. Garnish with desired amount of chopped fresh herbs and lemon wedges on side if desired.

Notes

Note 1: If using frozen peas, simply defrost them. Skip the step of blanching.

Note 2: For firmer eggs, add 2 more minutes to simmer time.

Note 3: If red onion tends to be too strong for you, soak the sliced onion in cold water while you prep the rest of the salad. Drain and pat dry. This cuts down on the sharpness.

Nutrition