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Shaved Asparagus Salad with Soft Boiled Eggs

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5/5 - 2 Ratings
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Cook Time

Soft boiled eggs make the perfect topping for this simple and delicious springtime salad!

By: Reclaiming Yesterday


For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Pepper to taste

For the salad:

  • 1 bunch of asparagus (thicker stalks are best)
  • 2-3 radishes
  • 1-2 carrots
  • 1/2 cup frozen peas, thawed
  • Handful of sprouts
  • 4 Pete and Gerry’s Organic Eggs
  • 1 1/2 cups red potatoes, cubed
  • Optional: ricotta or dairy-free cheese


To make the dressing:

Step 1

Whisk all dressing ingredients together until well incorporated. Reserve.

To make the salad:

Step 1

Boil the eggs for 6-8 minutes. Remove and transfer to an ice bath for 5-6 minutes. Reserve. (You can also soft boil your eggs using an Instant Pot!)

Step 2

Add the cubed potatoes to a pot and cover with water. Add a generous pinch or two of salt and bring the water to a boil. Reduce heat slightly and boil uncovered until potatoes are tender, 5-10 minutes. Remove from heat, drain, and reserve.

Step 3

Wash the asparagus and shave into ribbons using a vegetable peeler. The easiest way to do this is to hold a wide-handled wooden spoon and grip the asparagus from the bottom 2 inches. Moving away from you, peel the asparagus into ribbons. The bottom 2 inches that you hold will be discarded.

Step 4

Peel the carrots into ribbons and finely slice the radish using a knife or mandolin.

Step 5

Add the asparagus ribbons, carrot ribbons, sliced radish, peas, and potatoes to a serving dish and toss with the dressing. Add sliced boiled eggs, sprouts, and optional ricotta or dairy free cheese.

Step 6

Serve with black pepper and lemon zest, if desired.

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