Asparagus Salad (with Eggs & Radishes)
This post may contain affiliate links.
This gorgeous asparagus and sweet pea salad is a celebration of nature’s bounty. Green asparagus, sweet peas, and tender lettuces are tossed in a bright lemony vinaigrette. With jammy eggs and goat cheese, this vibrant dish heralds the arrival of the season.
Try my other tasty recipes with asparagus: Asparagus Quiche with Potato Crust, Lemon Thyme Roasted Sole and Asparagus, Greek Sheet Pan Lemon Chicken, Greek Sheet Pan Salmon, and Sugar Snap Pea Salad.
For more vegetarian deliciousness, be sure to try my Instant Pot Artichokes. They are paired with a creamy basil Parmesan dip for the most delicious snap or appetizer.
My grandfather went into the woods every spring to pick dandelion greens. No-fuss or fanfare, he took a paper bag and a pocketknife and foraged for this green as his father did, and his grandfather before him. He would then wilt them in a pan of soft scrambled eggs. It was what you did during springtime. Using what nature had on offer to fortify your dishes.
I am in awe of nature’s ability to provide sustenance so in balance with the nutritional needs of the body.
Many spring plants are astringent in nature. Sharp, bitter, alkaline these plants work to cleanse the body after the long and arduous winter. The bitterness of a dandelion green has vitality. It is as if the plants say, “wake up.” The flush of green everywhere is echoed in the edible plants of the season.
Go to your farmer’s market and you will see young and tender lettuces, perfect peas, snappy asparagus, and fresh herbs. I have combined some of these ingredients in a salad that has many of these life-affirming, healthful qualities. It makes sense that spring salads are often served with eggs, goat cheese, and lemon— other beautiful ingredients at their zenith in spring. Enjoy this magical time and the foods that are as full of promise and vitality as the season itself.
Let’s Get Cooking!
Ingredients
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Asparagus – Fresh, ideally local.
- Sweet Peas– Fresh or frozen will work with this recipe.
- Butter Lettuce-Baby Romaine or spring greens would work as well.
- Radicchio – A bright red bitter green that makes any salad better. Fact.
- Goat Cheese-Ricotta Salata, or feta cheese would be a fine substitution.
- Lemon
- Dijon Mustard-Or any mustard that you have on hand.
- Jammy Eggs–Hard boiled or poached eggs would be fab as well.
Tools
- A good knife
- Cutting Board
- medium-sized sauce pot
- Bowl
- Whisk
- Hand juicer
- Measuring spoons
- Slotted spoon
Abra’s Nutrition Notes: Benefits of Seasonal Eating
I am a HUGE advocate for seasonal eating. I believe that somehow in this strange world nature has a divine plan that helps guide us to make food decisions that are health-supportive.
Seasonal food is tastier simply because crops picked at the peak of freshness will always taste better. In spring I look forward to the first veggies to pop up from the ground; asparagus, spring radishes, spring greens, spring carrots artichokes, sugar snap peas, dandelion greens, and fresh spring peas. You can find me on any spring day happily enjoying a simple bowl of roasted asparagus and carrots.
Most of the produce that is abundant in spring provides vital nutrients for liver support. Dandelion greens and artichoke specifically, I love to lean into additional liver support in the spring knowing that this is our body’s innate wisdom to renew and restart in the spring. Visit your local farmers market or inquire if there are CSA or local farm deliveries in your area.
Dietary Modifications
This recipe is Gluten-free and Vegetarian (if you eat eggs).
- Vegetarian – Omit the eggs if they are not part of your diet.
- Vegan – Omit the goat cheese and eggs.
- Low Fodmap- Omit the goat cheese. Feta or mozzarella are lower fodmap.
- Whole 30 – Omit the goat cheese. A nut cheese would be great instead.
- Paleo – Omit the goat cheese. A nut cheese would be great instead.
- Keto – Omit the peas. Blanched green beans would be a lovely substitute.
FAQ
The simplest answer is that the stem of the asparagus is woody and tough. You can easily bend the stalk of asparagus until it snaps. Discard the bottom portion with the woody stem and eat the rest. You can also peel a woody stem down until you get to a bright green, more palatable center.
Yes. Remove the band or twine holding the asparagus in a bunch. Rinse the stalks under cold water and place in a kitchen towel. You can roll the stalks around in the towel to dry all sides.
More Great Recipes You Will Love:
For more tasty dishes like this one, check out my Spring recipes, Easter brunch recipes and May recipes roundups!
I can’t wait for you to try this Spring Asparagus and Sweet Pea Salad with Jammy Eggs Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Asparagus Salad (with Eggs & Radishes)
Ingredients
- 1 bunch asparagus (blanched)
- 1 cup sweet peas (fresh or frozen) (blanched, in same water as asparagus)
- 1 large radish (thinly sliced)
- 1 scallion (thinly sliced)
- 1/2 head radicchio (torn into bite sized pieces)
- 1 head Butter lettuce (torn into bite sized pieces)
- 4 Eggs
- 1/4 cup herbed goat cheese crumbled
Dressing
- 2 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/4 cup olive oil
- pinch salt (generous pinch)
Instructions
- Put a pot of water on the stove and bring to a rigorous boil. (You will cook the asparagus, peas and eggs in the same pot)
- Prepare an ice bath by taking a large glass bowl and filling it with a few cups of ice and some water.
- Put asparagus in the pot and cook 3 minutes. Remove the asparagus and immediately plunge the vegetables in the ice bath. This will stop the cooking. Remove from ice bath and set aside.
- Repeat these steps with the sweet peas. Cook 2 minutes. Plunge in the ice bath and remove with a slotted spoon. Set aside.
- Place eggs in the pot. Cook exactly 6 minutes. Plunge into ice bath. Peel and slice the eggs in half.
- Assemble the salad. Placing greens as a bed on large plate or platter. Arrange vegetables on greens. Place eggs all around salad. Drizzle with dressing. Top with goat cheese. Serve immediately. Optional, sprinkle sumac spice on eggs
Dressing
- Whisk lemon juice, mustard and salt in a small bowl. Slowly drizzle in olive oil while whisking to emulsify ingredients. Adjust seasoning if necessary.
Notes
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
Insanely delicious is right! This is the salad I never knew I needed, but now I can’t live without. I made it with poached eggs, but want to try the jammy eggs next time.