Description
A refreshing and vibrant Asparagus Salad featuring tender asparagus, hard-boiled eggs, and a luscious creamy Dijon dressing. This salad is perfect for spring and makes a delightful side dish or light meal.
Ingredients
Scale
For the Salad:
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 4 large eggs
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
For the Creamy Dijon Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, cover, remove from heat, let sit for 10-12 minutes. Drain, cool under cold water, peel, and slice.
- Blanch Asparagus: Bring salted water to a boil. Blanch asparagus for 2-3 minutes until crisp-tender, transfer to an ice bath to stop cooking. Drain and pat dry.
- Creamy Dijon Dressing: In a bowl, whisk mayonnaise, Dijon mustard, vinegar, lemon juice, honey, olive oil, salt, and pepper until smooth.
- Assemble Salad: Arrange salad greens on a platter, top with asparagus, eggs, tomatoes, red onion, and feta. Drizzle with dressing.
Notes
- For added crunch, sprinkle with toasted nuts or seeds.
- Pair with grilled chicken or salmon for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Stovetop, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 260
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 190mg
