Looking for a light and refreshing dish that’s perfect for lunch or a picnic? This creamy asparagus and egg salad is not just a salad; it’s a delightful combination of tender asparagus and hard-boiled eggs, all tossed in a luscious dressing that brings everything together. Trust me, this dish will elevate your salad game!
This recipe is all about simplicity and fresh flavors. The crispness of the asparagus pairs beautifully with the richness of the eggs, making each bite satisfying and refreshing. Ideal for warm days, it’s a great way to enjoy seasonal produce.
Whether you’re hosting a brunch, packing a lunch, or just treating yourself, this salad is sure to impress. Plus, it takes minimal time to prepare, leaving you free to enjoy the sunny weather.
Fresh Ingredients for a Flavorful Experience
The hallmark of a great salad lies in its ingredients, and this creamy asparagus and egg salad does not disappoint. Fresh asparagus is the star of the show, delivering a crisp texture and vibrant color.
When selecting asparagus, look for firm stalks with bright green tips. This will ensure every bite is bursting with flavor.
Complementing the asparagus are hard-boiled eggs, which add a creamy richness and protein boost. The harmonious blend of these ingredients creates a satisfying dish that’s perfect for any occasion.
Crafting the Creamy Dressing
A smooth, tangy dressing is essential for bringing the salad together. This recipe features a blend of mayonnaise, Dijon mustard, and fresh lemon juice.
The mayonnaise provides a creamy base, while the mustard adds a touch of sharpness and the lemon juice brightens the flavors.
Whisk these components together until smooth, and your dressing is ready to elevate the salad into a delightful culinary experience.
Preparation and Cooking Process
Preparing this salad is quick and straightforward. Start by cooking the asparagus in boiling salted water, which enhances its natural flavor. A brief cooking time ensures the asparagus remains tender-crisp, preserving its bright color and nutritional value.
After cooking, plunge the asparagus into ice water to halt the cooking process. This technique locks in the vibrant green hue and crisp texture.
Simultaneously, hard-boil the eggs to achieve that perfect creamy center. Once cooled, chop them into bite-sized pieces for easy mixing.
Combining Ingredients
Once the asparagus and eggs are prepared, it’s time to combine them with the creamy dressing.
In a large bowl, gently fold the asparagus and chopped eggs into the dressing, ensuring every piece is coated without breaking them apart.
Season to taste with salt and pepper, adjusting the flavors according to your preference. This step allows for personal touches that can make the dish uniquely yours.
Serving Suggestions for Maximum Enjoyment
Presenting the salad is an opportunity to impress. Transfer the creamy asparagus and egg salad to a rustic serving dish, and don’t forget to garnish with fresh herbs like dill or parsley for added brightness and freshness.
This dish pairs wonderfully with crusty bread, making it a perfect accompaniment for picnics or light lunches.
Serve it chilled or at room temperature; either way, it’s a delightful option for warm days.
Nutrition and Benefits
This creamy asparagus and egg salad not only pleases the palate but also packs a nutritious punch.
With around 220 calories per serving, it offers a satisfying blend of protein and healthy fats, making it a wholesome choice for any meal.
Incorporating seasonal produce like asparagus boosts the vitamin content, contributing to a balanced diet that supports overall health.
Delicious and Easy Asparagus and Egg Salad Recipe
This asparagus and egg salad is a creamy, satisfying dish featuring vibrant green asparagus and perfectly boiled eggs. The taste is a delightful balance of earthy, fresh, and creamy flavors, making it a perfect addition to any meal.
Ingredients
- 1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces
- 4 large eggs, hard-boiled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped (optional)
- Fresh herbs like dill or parsley for garnish
Instructions
- Cook the Asparagus: Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
- Prepare the Eggs: Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and removing from heat. Let sit for 10-12 minutes, then cool, peel, and chop.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine: Add the chopped eggs and asparagus to the dressing, stirring gently to combine. Adjust seasoning with more salt and pepper if needed.
- Serve: Transfer the salad to a serving dish and garnish with fresh herbs. Enjoy chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 220kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 8g