This impressive-looking asparagus salad recipe is actually very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika. Source: EatingWell Magazine, March/April 2017

Seamus Mullen




Instructions Checklist
  • To prepare salad: Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove. Boil asparagus until bright green and just tender, about 3 minutes. Immediately transfer to the ice water with a slotted spoon. Add eggs to the boiling water and cook for 6 1/2 minutes. Meanwhile, remove the asparagus to a clean kitchen towel and pat dry. Transfer the eggs to the ice water and let stand until cool.

  • To prepare vinaigrette: Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy.

  • To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with the vinaigrette. Top with shallot, ham, basil and/or tarragon and a sprinkle of Piment d'Espelette, if desired.


To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.

Nutrition Facts

169 calories; 13.4 g total fat; 2.6 g saturated fat; 100 mg cholesterol; 343 mg sodium. 187 mg potassium; 5 g carbohydrates; 1.4 g fiber; 3 g sugar; 7.3 g protein; 741 IU vitamin a iu; 3 mg niacin equivalents; 4 mg vitamin c; 47 mcg folate; 51 mg calcium; 2 mg iron; 15 mg magnesium; 1 g added sugar;

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Rating: 5 stars
Made this for Easter brunch and it was a huge hit. I made two extra eggs just in case I had trouble peeling them or one didn't cook right and I'm glad I did (I don't make boil eggs often). I'll definitely make this again it was tasty and beautiful. Read More