Spring Salad with Asparagus and Soft-Boiled Eggs

April 14, 2012
3 Ratings
Photo by James Ransom
  • Serves 1
Author Notes

This salad is perfect as a satisfying spring lunch, but feel free to double the ingredients to serve as a colorful salad with dinner. —Girl Farm Kitchen

What You'll Need
  • 1 egg
  • 1 small head tender green lettuce
  • 5 stalks asparagus
  • 1 tablespoon balsamic vinegar
  • 1 squeeze lemon juice
  • 1 tablespoon honey
  • 1 handful fresh parsley or cilantro leaves, finely chopped
  • 1 splash olive oil
  • 1 two-inch cube feta, crumbled
  • Salt & pepper
  1. To soft-boil the egg, bring a small saucepan of water to a boil and gently lower in the egg. Simmer for 6 to 8 minutes (depending on whether your egg is smallish or rather large) then remove and place immediately in a small bowl of ice water. Peel underwater and carefully slice into quarters.
  2. Arrange the leaves from your head of lettuce to make a nice nest on your plate. Cut your raw asparagus stalks into one-inch pieces and scatter over the lettuce. Whisk together the balsamic, lemon juice, honey and fresh herbs, then slowly add olive oil, whisking and adding until the dressing reaches your desired thickness. Sprinkle the dressing over the salad, then crumble feta on top and nestle in your egg quarters. Finish with a sprinkling of salt and pepper.

See what other Food52ers are saying.

  • girlwithaknife
  • mon.ster

2 Reviews

girlwithaknife March 14, 2017
This is instantly one of my favorite salads now. I blanched the asparagus for a minute and subbed a spinach arugula mix for the lettuce. Perfect blend of crunchy, tangy, sweet, bitter and creamy. In fact hubby and I agree we should buy asparagus just for this salad.
mon.ster June 14, 2012
Exactly what I needed to pull together dinner tonight. Thank you! I made lots of adjustments and it was still tasty as could be! (Asparagus lightly sauteed in olive oil with chopped spring onion, toasted sunflower seeds, dill and white wine vinegar work in the dressing.)