American · Salad
Asparagus and Spring Onion Salad with Seven-Minute Eggs
A sharp, fresh spring salad with jammy eggs and tender asparagus.
Ingredients
- 4 eggs
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- to taste black pepper
- 3 spring onions, sliced
- 4 cups tender lettuce or greens
Method
- Cook the eggs in boiling water for 7 minutes, then chill in ice water and peel.
- Blanch the asparagus 2 minutes in boiling water, then shock in cold water and drain.
- Whisk the olive oil, lemon juice, Dijon, salt, and pepper.
- Arrange the greens, asparagus, and spring onions on a platter.
- Halve the eggs and add them to the salad.
- Drizzle with dressing and serve.
Notes
Dry the asparagus well after blanching so the dressing clings instead of sliding off.