Shaved Asparagus Salad with Soft-Boiled Eggs
A bright and elegant salad featuring crisp asparagus ribbons, silky olive oil dressing, and perfectly soft-boiled eggs. Enjoy warm, at room temperature, or chilled.
Ingredients
Main Ingredients
- 1 bunch asparagus Look for firm, straight stalks with closed tips.
- 2 large eggs Room temperature eggs are preferable.
- 2 tablespoons olive oil Use quality extra-virgin olive oil.
- 1 tablespoon lemon juice Preferably fresh-squeezed.
- to taste Salt and pepper Add to taste for seasoning.
- optional Parmesan cheese For garnish, if desired.
Instructions
Preparing the Eggs
- Bring a pot of water to a rolling boil and gently lower the eggs using a slotted spoon. Boil for 6–7 minutes for a soft-boiled yolk, then transfer to an ice bath to cool.
- Once cooled, peel the eggs carefully and set aside.
Shaving the Asparagus
- Trim the tough ends from the asparagus. Use a vegetable peeler or mandoline to shave long ribbons down the length, keeping them in a bowl to avoid drying.
Making the Salad
- Whisk olive oil, lemon juice, salt, and pepper in a large bowl. Add the shaved asparagus and toss gently until coated.
Serving
- Divide the dressed asparagus onto plates, cut the soft-boiled eggs in half, and nestle them on top, allowing the yolk to spill over the ribbons.
- Optional: Shave Parmesan over the salad and season with additional black pepper.
Notes
Serve warm, at room temperature, or chilled. Store dressed salad for up to 24 hours; keep asparagus undressed for 3 days.