Description
This refreshing Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing is a delightful spring dish that combines tender asparagus with protein-rich eggs and a tangy yogurt-based dressing.
Ingredients
Scale
Asparagus Salad:
- 1 bunch fresh asparagus (trimmed)
Hard-Boiled Eggs:
- 4 large eggs
Creamy Dijon Dressing:
- 1/4 cup plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 teaspoon honey
- 2 tablespoons fresh chives or parsley (chopped)
- Salt and black pepper to taste
Optional Toppings:
- Crumbled bacon
- Shaved Parmesan
Instructions
- Blanch the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking. Drain and pat dry.
- Prepare the Hard-Boiled Eggs: In a small saucepan, cover the eggs with water and bring to a boil. Simmer for 10 minutes. Transfer the eggs to an ice bath, cool, peel, and chop or quarter.
- Make the Creamy Dijon Dressing: In a small bowl, whisk together the Greek yogurt or mayonnaise, Dijon mustard, lemon juice, lemon zest, olive oil, honey, chives or parsley, salt, and black pepper until smooth.
- Assemble the Salad: Arrange the asparagus on a platter, top with the chopped hard-boiled eggs, drizzle with the creamy Dijon dressing, and sprinkle with extra herbs. Add optional toppings like crumbled bacon or shaved Parmesan if desired. Serve chilled or at room temperature.
Notes
- For extra flavor, grill or roast the asparagus instead of blanching.
- This salad makes a great brunch or light lunch dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
