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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


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins




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

about 3/4 cup each
169 calories; protein 7.3g; carbohydrates 5g; dietary fiber 1.4g; sugars 2.8g; fat 13.4g; saturated fat 2.6g; cholesterol 100.4mg; vitamin a iu 741.1IU; niacin equivalents 2.7mg; vitamin b6 0.2mg; vitamin c 4.1mg; folate 46.8mcg; calcium 51mg; iron 2mg; magnesium 15.1mg; potassium 186.7mg; sodium 342.7mg; thiamin 0.2mg; added sugar 1g; calories from fat 120.2kcal.

1/2 vegetable, 1/2 lean meat, 1/2 medium-fat meat, 2 fat