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The starter, Light and fresh

Green asparagus salad with soft boiled egg

This green asparagus salad with soft boiled egg is a spring starter for 6 people, easy to make, at €2.40 per person. It takes 30 minutes of active work, and the asparagus and eggs cook in the morning and wait in the fridge. The key to success is the egg, 6 minutes 30 seconds in already boiling water for a runny yolk.

Crisp green asparagus with a soft boiled egg running into the dressing, that's spring on a plate.

Green asparagus salad with soft boiled egg
For
6 people
Work
30 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.40
Calories per person
260 kcalcalculated by Kiloach, your weight coach

Green asparagus keeps its crunch thanks to an ice bath right after cooking, and the soft boiled egg brings a runny yolk that melts into the mustard dressing. Shaved parmesan and fresh chives add depth without weighing the plate down. It's a starter that tastes like spring, light but full of character.

This is the starter to open a dinner with friends once green asparagus shows up at the market, from March through June. It also works for a slightly dressed up family lunch, before a heartier main like roasted meat or fish. Plating one egg per guest instantly makes the table look put together.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 12 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, make the dressing, cook the asparagus and the eggs, then keep everything chilled separately. Right before your guests arrive, drain the asparagus well on a kitchen towel so it doesn't water down the dressing. At serving time, warm the eggs for one minute in very hot water, plate the salads and dress them at the last moment.

The ingredients

6 people

Fruits and vegetables

  • Green asparagus 1.2 kg
  • Shallot 1
  • Chives 1 bunch

Dairy

  • Eggs 6
  • Parmesan 60 g

Pantry

  • Dijon mustardoften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make the dressing by whisking together the mustard, vinegar, chopped shallot, oil, salt and pepper.

    Let the shallot macerate in the vinegar for ten minutes, it turns much milder.

  2. Snap off the tough ends of the asparagus by bending them, then cook the spears in boiling salted water until tender but still crisp, and plunge them into ice water. 5 min

    The ice bath locks in the bright green color and stops the cooking instantly.

  3. Drop the eggs into boiling water for 6 minutes 30 seconds, then cool them in ice water and peel carefully. 7 min

    Peel them under a thin stream of water, the shell comes off without tearing the white.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drain and dry the asparagus, then store them with the peeled eggs in the fridge.

    Lay the asparagus on a kitchen towel, a wet spear dilutes the dressing.

When it's time to serveThe final touches, right in front of your guests.

  1. Dip the eggs for 1 minute in very hot water, arrange the asparagus, place one egg per plate, drizzle with dressing and scatter with parmesan shavings and chives.

    Cut the egg open in front of your guests, the runny yolk always makes an impression.

Our tips to get it right

  • Pick asparagus spears of even, medium thickness so they all cook at the same rate and stay crunchy together.
  • Set up a large bowl of ice water before you start cooking the asparagus and the eggs, timing matters more than how much ice you use.
  • Taste the dressing before pouring it on, the macerated shallot softens the vinegar's bite but every vinegar has its own strength.

The variations

  • Swap the parmesan for an aged comté or a sheep's milk tomme for a milder, less salty flavor.
  • Add a handful of baby spinach or arugula under the asparagus for a greener, more filling version.
  • For a version without last minute egg timing, hard boil the eggs for eight minutes and quarter them over the salad instead.

What to serve it with

  • Lightly toasted country bread
  • A crisp dry white wine
  • Sparkling water with lemon

Storage

The cooked asparagus and peeled eggs keep up to 24 hours in the refrigerator in a sealed container, stored separately from the dressing. This dish doesn't freeze. Only reheat the eggs briefly in hot water, the asparagus is served cold or at room temperature.

Questions about this recipe

Can green asparagus be swapped for white asparagus?

Yes, but plan for a longer cooking time, around 10 to 12 minutes depending on thickness. The flavor will be milder and less grassy than green asparagus.

How do you make sure the yolk stays runny?

Drop the eggs into already boiling water, never cold, and time exactly 6 minutes 30 seconds. The ice bath right after stops the cooking instantly.

Can this salad be plated on a shared platter instead of individual plates?

Yes, arrange the asparagus on a large platter, top with the eggs cut in half, and drizzle the dressing right before serving. It looks less tidy than individual plates but is still perfectly presentable.

What if you're serving more than 6 guests?

The recipe scales easily, plan for 200 grams of asparagus and one egg per person. Cook the eggs in batches of 6 at most to keep the cooking even.

Can a green asparagus salad with soft boiled egg be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a green asparagus salad with soft boiled egg?

Allow 40 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a green asparagus salad with soft boiled egg?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a green asparagus salad with soft boiled egg cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

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