Asparagus and Pea Salad with Soft-Boiled Eggs
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Need a light but satisfying spring salad that doesn’t take forever to pull together? This Asparagus and Pea Salad with Soft Boiled Eggs is fresh, fast, and full of bright, crisp textures. Blanched asparagus, peppery arugula, spinach, crunchy radishes and creamy eggs are all tossed in a zippy lemon mustard dressing.
It’s a go-to for brunch, as a quick side dish, or even a simple dinner when you’re craving something clean and nourishing but still crave-worthy. We also eat it in the summer time and year round too.
Asparagus and Pea Salad is the ultimate spring salad using all those fresh veggies I crave after a long winter of soups and stews in our cold Northern Canadian winter.
But I don’t limit it to just spring time if I can help it. Luckily, where we live now we can get asparagus throughout the summer and into the rest of the year as well. And when our backyard garden peas are ready, I can’t resist pulling this out as a summer recipe too.
I love how this easily this salad comes together with just a few pantry staples and fresh veggies.
It’s also the perfect side salad for brunches, potlucks, BBQ cookouts or those random nights year round when you want something light and simple, but fancy looking and delicious. It also makes our list of favorite hot weather salads.
⭐️ Check out this easy Italian Pasta Salad, it’s another go-to salad for picnics, dinners, on the road lunches or anytime.
Why You’ll Love This Cold Asparagus Salad
- Fresh, seasonal ingredients – This salad is full of spring flavors and crisp textures that feel light, clean, and totally satisfying.
- Quick and easy prep – You’ll have this on the table in about 25 minutes, including the soft-boiled eggs.
- Balanced and filling – The mix of greens and protein-rich eggs makes it feel like a full meal without being heavy.
Asparagus Pea Salad Ingredients You’ll Need
For the Salad:
- ½ pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1½ cups spinach
- 1½ cups arugula
- ½ cup radishes, thinly sliced
- ¼ cup red onion, thinly sliced
- 4 soft-boiled eggs
- 1 tsp kosher salt
- ¼ tsp ground pepper
- Lemon wedges for serving (optional)
For the Lemon Dijon Salad Dressing
- 3 tbsp extra-virgin olive oil
- 1 tsp lemon juice (or more to taste)
- 1 tsp Dijon mustard
- Fresh herbs (such as dill, parsley, or chives), chopped
I like my dressing extra lemony so I usual add at least a tablespoon or more of lemon. It’s also tasty as a sweeter dressing by adding 1/2 tsp to 1 tsp of honey. It’s easy to adjust to your personal tastes or preferences.
Use our homemade lemon vinaigrette recipe above. Or grab your favorite store bought red wine vinaigrette. Balsalmic vinaigrette also works well and tastes delicious when you want to switch things up. .
⭐️ Also try this Roasted Beet & Goat Cheese Salad for another delicious side salad idea.
Salad Instructions
1. Prepare the Soft-Boiled Eggs
Bring a medium pot of water to a gentle boil.
Carefully lower the eggs into the water and simmer for 4–6 minutes, depending on how runny you like your yolks.
Remove and place in an ice bath to cool completely. Once cooled, peel and set aside.
2. Blanch the Asparagus and Peas
Boil some new water. Add the asparagus pieces and cook for about 4 to 5 minutes until just tender. Keep an eye on the asparagus and don’t overcook. The asparagus should still have a vibrant green color, and a slight crunch.
Add peas in the last 1–2 minutes.
Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard and fresh herbs if using, until well combined.
4. Assemble the Salad
In a large mixing bowl, toss together spinach, arugula, asparagus, peas, radishes, and red onion.
Drizzle the dressing over the top and gently toss to coat.
5. Serve
Divide the salad onto four plates.
Cut the soft-boiled eggs in half and place two halves on each salad.
Sprinkle with chopped fresh herbs and a little extra salt and pepper if you’d like. Serve with lemon wedges on the side.
TIP: If bringing this salad to a potluck or BBQ, I leave the eggs off, then add them right before serving. Or sometimes I keep them separate and on the side, that way people can add the eggs to their salad only if they want them.
6. Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this as a quick and easy summer dinner, spring salad, light dinner, or BBQ or potluck side dish. It’s so versatile all year round.
⭐️ Try our Light Strawberry Arugula Goat Cheese Salad. Great for picnics, entertaining, special dinners, lunches or anytime.
Tips & Variations
- Want a heartier version?: Add a handful of cooked quinoa, chickpeas, or pasta (orzo, tortellini, rotini etc.) or switch out the eggs for grilled chicken, or crispy tofu cubes.
- Grill the asparagus: For an even tastier salad, grill the asparagus instead of blanching it. This ups the flavor even more.
- Don’t skip the ice bath it keeps your greens vibrant and crisp.
- Time the eggs carefully for that dreamy, jammy center.
- Use fresh herbs to elevate the flavor and give the salad a little extra salad magic.
Final Thoughts
This Asparagus and Pea Salad with Soft-Boiled Eggs brings the best of spring to your plate in under 30 minutes.
With crisp greens, creamy eggs, and a tangy lemon mustard dressing, it’s one of those easy recipes that feel restaurant-worthy without the effort.
Great for serving it up year round as a fresh lunch, Easter brunch side, or light dinner everyone at the table will enjoy.
Asparagus and Pea Salad with Soft-Boiled Eggs
Asparagus and Pea Salad with Soft Boiled Eggs is a light but satisfying spring and summer salad that doesn’t take forever to pull together, and is satisfying all year round. It's fresh, fast, and full of bright, crisp textures. Blanched asparagus, peppery arugula, spinach, crunchy radishes and creamy eggs are all tossed in a zippy lemon mustard dressing.
Ingredients
Salad Ingredients
- ½ pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1½ cups spinach
- 1½ cups arugula
- ½ cup radishes, thinly sliced
- ¼ cup red onion, thinly sliced
- 4 soft-boiled eggs
- 1 tsp kosher salt
- ¼ tsp ground pepper
- Lemon wedges for serving (optional)
Lemon Dijon Salad Dressing Ingredients
- 3 tbsp extra-virgin olive oil
- 1 tsp lemon juice (or more to taste)
- 1 tsp Dijon mustard
- Fresh herbs (such as dill, parsley, or chives), chopped
Instructions
1. Prepare the Soft-Boiled Eggs
Bring a medium pot of water to a gentle boil. Carefully lower the eggs into the water and simmer for 4–6 minutes, depending on how runny you like your yolks.
Remove and place in an ice bath to cool completely. Once cooled, peel and set aside.
2. Blanch the Asparagus and Peas
Boil some new water, or use the already boiled egg water. Add the asparagus pieces and cook for about 4 to 5 minutes until just tender.
Keep an eye on the asparagus and don't overcook. The asparagus should still have a vibrant green color, and a slight crunch. Add peas in the last 1–2 minutes.
Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard and fresh herbs if using, until well combined.
4. Assemble the Salad
In a large mixing bowl, toss together spinach, arugula, asparagus, peas, radishes, and red onion. Drizzle the dressing over the top and gently toss to coat.
5. Serve
Divide the salad onto four plates. Cut the soft-boiled eggs in half and place two halves on each salad. Sprinkle with chopped fresh herbs and a little extra salt and pepper if you’d like. Serve with lemon wedges on the side.
TIP: If bringing this salad to a potluck or BBQ, I leave the eggs off, then add them right before serving. Or sometimes I keep them separate and on the side, that way people can add the eggs to their salad only if they want them.
6. Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this as a quick and easy summer dinner, spring salad, light dinner, or BBQ or potluck side dish. It's so versatile all year round.
Notes
- Want a heartier version?: Add a handful of cooked quinoa, chickpeas, or pasta (orzo, tortellini, rotini etc.) or switch out the eggs for grilled chicken, or crispy tofu cubes.
- Grill the asparagus: For an even tastier salad, grill the asparagus instead of blanching it. This ups the flavor even more.
- Don’t skip the ice bath it keeps your greens vibrant and crisp.
- Time the eggs carefully for that dreamy, jammy center.
- Use fresh herbs to elevate the flavor and give the salad a little extra salad magic.
