Easy Cold Asparagus Salad with Boiled Eggs
Easy Cold Asparagus Salad with Boiled Eggs is a refreshing dish that combines crisp asparagus and creamy boiled eggs, all tossed in a zesty dressing. Perfect for summer picnics or light lunches, this salad offers vibrant colors and delightful textures, making it an eye-catching addition to any table. With minimal effort, you can impress your guests or enjoy a satisfying meal on hot days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling/Blanching
- Cuisine: American
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 pound)
- 4 large eggs
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash asparagus and trim tough ends. Snap off ends for a cleaner cut.
- In a saucepan, bring water to boil, gently add eggs, and boil for 9-12 minutes. Transfer eggs to cold water.
- In another pot, bring salted water to boil and blanch asparagus for about 2 minutes until bright green. Transfer to an ice bath.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl.
- Peel eggs and cut into wedges. In a large bowl, combine asparagus and egg wedges, drizzle with dressing, and toss gently.
- Serve immediately or chill for later.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 220mg