Asparagus Salad with Boiled Eggs and Tomatoes
A fresh and simple salad featuring tender asparagus, jammy boiled eggs, and sweet cherry tomatoes, tossed with a bright herb relish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 1 bunch asparagus
- 4 large eggs
- 1 cup cherry tomatoes
- ½ cup fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Boil eggs in a pot of water over high heat; once boiling, cook for 8 minutes for jammy yolks. Drain and cool in ice water.
- 2
Trim woody ends from asparagus and cut into 2-inch pieces. Blanch in boiling salted water for 2-3 minutes until bright green and crisp-tender.
- 3
Drain asparagus and immediately plunge into ice water to stop cooking. Drain well and pat dry.
- 4
In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Stir in finely chopped parsley to make a herb relish.
- 5
Peel and halve the boiled eggs. Halve the cherry tomatoes.
- 6
Arrange asparagus on a platter, top with tomatoes and eggs. Drizzle with herb relish and serve.
- 7
Optional: add a pinch of cumin or paprika to the relish for extra warmth.
Tools you’ll need
- pot
- large skillet or pot for blanching
- bowl
- knife
- cutting board
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