Shaved Asparagus Salad with Soft Boiled Eggs

Soft boiled eggs make the perfect topping for this simple and delicious springtime salad! This recipe comes to us from Reclaiming Yesterday, a member of The Good Eggs ambassador program.

Shaved Asparagus Salad with Soft Boiled Eggs Overall rating: 0 out of 5 based on 0 reviews.


Cook time: 15-20 minutes


For the dressing:

1/2 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/2 teaspoon salt

Pepper to taste


For the salad:

1 bunch of asparagus (thicker stalks are best)

2-3 radishes

1-2 carrots

1/2 cup frozen peas, thawed

Handful of sprouts

3-4 Pete and Gerry’s Organic Eggs

1 1/2 cups red potatoes, cubed

Optional: ricotta or dairy-free cheese


To make the dressing:

  1. Whisk all dressing ingredients together until well incorporated. Reserve.

To make the salad:

  1. Boil the eggs for 6-8 minutes. Remove and transfer to an ice bath for 5-6 minutes. Reserve. (You can also soft boil your eggs using an Instant Pot!)
  2. Add the cubed potatoes to a pot and cover with water. Add a generous pinch or two of salt and bring the water to a boil. Reduce heat slightly and boil uncovered until potatoes are tender, 5-10 minutes. Remove from heat, drain, and reserve.
  3. Wash the asparagus and shave into ribbons using a vegetable peeler. The easiest way to do this is to hold a wide-handled wooden spoon and grip the asparagus from the bottom 2 inches. Moving away from you, peel the asparagus into ribbons. The bottom 2 inches that you hold will be discarded.
  4. Peel the carrots into ribbons and finely slice the radish using a knife or mandolin.
  5. Add the asparagus ribbons, carrot ribbons, sliced radish, peas, and potatoes to a serving dish and toss with the dressing. Add sliced boiled eggs, sprouts, and optional ricotta or dairy free cheese.
  6. Serve with black pepper and lemon zest, if desired.

Leave a Review

Review Title
Review Content