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This shaved asparagus salad is light and refreshing. Pictured is bright green asparagus, sweet peas, radishes, goat cheese, and soft boiled eggs. |
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Shaved Asparagus Salad with Soft Boiled Eggs

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5/5 - 3 Ratings
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Prep Time 40 minutes
Cook Time
Serving Yield 4 servings

When soft boiled eggs collide with fresh produce, a tangy spring salad is born. Set aside some of the bounty from your vegetable garden to showcase in this light dish made with delicate ribbons of shaved asparagus, radishes, carrots, peas, red potatoes, and jammy eggs drizzled in a homemade honey and lemon vinaigrette.

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

Nutritional Information

Servings: 4

Amount Per Serving: Calories 410, Fat Cal. 290, Total Fat 32g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 450mg (19% DV), Total Carb. 22g (7% DV), Fiber 4g (16% DV), Sugars 9g, Protein 10g, Vitamin A (120% DV), Vitamin C (35% DV), Calcium (6% DV), Iron (20% DV), Vitamin D (10% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


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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