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Fresh Asparagus Mimosa Salad with Soft-Boiled Eggs

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A light and elegant spring salad featuring crisp asparagus and jammy soft-boiled eggs, tossed in a bright citrusy mimosa dressing. Perfect for a quick lunch or a fresh side dish.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 large eggs (preferably organic or free-range)
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 medium lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh chives or dill, finely chopped (optional)
  • Yolks from 2 additional hard-boiled eggs, crumbled for mimosa topping

Instructions

  1. Fill a medium saucepan with enough water to cover eggs by about an inch. Bring to a rolling boil over medium-high heat.
  2. Carefully lower 4 eggs into the water with a slotted spoon. Set a timer for exactly 6 minutes for jammy soft-boiled yolks.
  3. While eggs cook, prepare an ice bath (a bowl filled with ice and cold water).
  4. When timer goes off, immediately transfer eggs to the ice bath to stop cooking. Let them sit for 5 minutes.
  5. Snap off the woody ends of asparagus. Bring a pot of salted water to boil.
  6. Add asparagus pieces and cook for 2 to 3 minutes until bright green and just tender-crisp.
  7. Drain and immediately plunge asparagus into ice water to halt cooking and preserve color. Drain again and pat dry.
  8. In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper.
  9. Slowly drizzle in olive oil while whisking to emulsify. Taste and adjust seasoning if needed.
  10. Carefully peel the cooled eggs. Slice 2 of the soft-boiled eggs in half lengthwise and set aside for plating.
  11. Hard boil the other 2 eggs separately (about 10 minutes), peel, and crumble the yolks for mimosa topping.
  12. In a large bowl, toss the blanched asparagus with the dressing and chopped herbs.
  13. Gently add the sliced soft-boiled eggs on top, then sprinkle with the crumbled hard-boiled yolks.
  14. Season with additional black pepper and flaky sea salt if desired. Serve immediately or chill briefly.

Notes

Timing is key for perfectly jammy soft-boiled eggs; use a reliable timer and ice bath immediately after boiling. If asparagus is out of season, substitute with blanched green beans or broccolini. For a dairy-free twist, replace mimosa topping with tahini or avocado. Peeling eggs under running water helps remove shells easily.

Nutrition

Keywords: asparagus salad, soft-boiled eggs, mimosa salad, spring salad, easy salad recipe, healthy salad, light lunch

Find it online: https://novanosh.com/fresh-asparagus-mimosa-salad-with-soft-boiled-eggs-easy-recipe/