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.

Seamus Mullen
Source: EatingWell Magazine, March/April 2017




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

168.5 calories; protein 7.3g 15% DV; carbohydrates 5g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 2.8g; fat 13.4g 21% DV; saturated fat 2.6g 13% DV; cholesterol 100.4mg 34% DV; vitamin a iu 741.1IU 15% DV; niacin equivalents 2.7mg 21% DV; vitamin b6 0.2mg 10% DV; vitamin c 4.1mg 7% DV; folate 46.8mcg 12% DV; calcium 51mg 5% DV; iron 2mg 11% DV; magnesium 15.1mg 5% DV; potassium 186.7mg 5% DV; sodium 342.7mg 14% DV; thiamin 0.2mg 17% DV; added sugar 1g; calories from fat 120.2kcal; percent of calories from carbs 11; percent of calories from fat 70; percent of calories from protein 17; percent of calories from sat fat 14.

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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