Asparagus and egg salad is literally spring on a plate – it’s light, delicious and oh so easy to throw together. Perfect for laid back weekend lunch.
To make our asparagus and egg salad you’ll only need a handful of ingredients – we just love recipes like this!
Asparagus and egg salad ingredients
- 8 baby new potatoes – peeled or scrubbed and cut into bitesize pieces
- 2 large eggs
- 125g fine asparagus
- knob of butter
- 2 heaped tbs mayonnaise
- 1 tsp mild mustard
- small bunch flat leaf parsley or chives – finely chopped
- Bag of baby salad – a bistro mix or baby herb
- pinch of sea salt flakes
- pinch of ground black pepper
How to make asparagus and egg salad
- Bring a pan of salted water – to the boil add the eggs and potatoes and boil for around 7-8 minutes until potatoes are just tender.
- Whilst the potatoes and eggs are cooking – melt a knob of butter in a frying pan and fry the asparagus until just tender – remove to some kitchen paper to drain off any excess butter.
- Once the potatoes are cooked – drain the water – remove the eggs, allow to cool a little and take off the shells.
- Tip the potatoes into the pan the asparagus cooked in – and coat in the leftover melted butter-sprinkle in the chopped herbs.
- Mix up the mustard with the mayonnaise – and divide into two little bowls.
- To assemble the salad – divide the salad leaves between the plates, top with the buttery potatoes, slice the eggs into quarters and lay over the asparagus – tuck the little bowl of mustard mayonnaise in amongst everything for dipping.
Make asparagus and egg salad your way
- switch the potatoes for homemade croutons
- add in some crispy bacon.
- try the egg poached instead of boiled.
- when making the recipe gluten free – be sure to choose all gluten-free ingredients
How to serve asparagus and egg salad
- perfect for an easy spring lunch
- add some crusty bread and a glass of chardonnay for a light, easy dinner.
Get lots of fresh and healthy salad recipes here
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PS.. we think you might also just LOVE our asparagus and watercress bruschetta
Get more easy egg recipes and how to use up eggs here
Asparagus and Egg Salad
Beautiful, easy spring salad
Ingredients
- 8 baby new potatoes - peeled or scrubbed and cut into bitesize pieces
- 2 large eggs
- 125g fine asparagus
- knob of butter
- 2 heaped tbs mayonnaise
- 1 tsp mild mustard
- small bunch flat leaf parsley or chives - finely chopped
- Bag of baby salad - a bistro mix or baby herb
- pinch of sea salt flakes
- pinch of ground black pepper
Instructions
- Bring a pan of salted water to the boil add the eggs and potatoes and boil for around 7-8 minutes until potatoes are just tender.
- Whilst the potatoes and eggs are cooking - melt a knob of butter in a frying pan and fry the asparagus until just tender - remove to some kitchen paper to drain off any excess butter.
- Once the potatoes are cooked, drain the water - remove the eggs, allow to cool a little and take off the shells.
- Tip the potatoes into the pan the asparagus cooked in and coat in the leftover melted butter-sprinkle in the chopped herbs.
- Mix up the mustard with the mayonnaise and divide into two little bowls.
- To assemble the salad - divide the salad leaves between the plates, top with the buttery potatoes, slice the eggs into quarters and lay over the asparagus - tuck the little bowl of mustard mayonnaise in amongst everything for dipping.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 468Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 207mgSodium: 349mgCarbohydrates: 57gFiber: 8gSugar: 5gProtein: 15g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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