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    See More:   Comfort Food Eating after Bariatric Surgery Gluten-Free Healthy Meals Holiday Meals Recipes for Beginners Side Dishes Vegetarian Weeknight Meals

    Last Modified: Aug 9, 2022 by Tara Ziegmont 22 Comments

    Egg and Asparagus Salad with Mimosa Vinaigrette Dressing

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    A tray of food with asparagus, with Salad and EggPin

    Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal. 

    Our asparagus is starting to emerge from the ground! This is a very exciting time of year because asparagus is my most favorite vegetable, and fresh from the ground asparagus tastes better than any I've ever eaten.

    Asparagus is labor-intensive to get started, but once it's established, it is low maintenance and prolific. If you have a nice, sunny spot in your yard (and you adore asparagus like I do), you should look into growing it. The trick is to buy crowns (like big, thick roots) that are several years old, and you never cut spears that are thinner than a pencil. You can keep cutting it as long as the spears are nice and fat, and you will get a crop for a couple of weeks every spring.

    As with most foods, fresh asparagus from your own garden is worlds different from what you buy in the store from half a world away, and when you roast it, the spears are sweet and juicy and amazing.

    I love to roast asparagus and use it all different ways, but one of the best is in this gorgeous salad.

    If I'm cooking for just Joe and myself, I mix the salad all together on a serving plate. If we're cooking for others (as we will be for Easter dinner), I serve the dressing on the side.

    Also, this dressing gets very tart if you leave it for longer than a couple of hours. By the second day, it's almost inedible. Make it and use it fresh and don't save leftovers.

    How to Make Egg and Asparagus Salad with Mimosa Vinaigrette Dressing

    1. Prepare the Mimosa vinaigrette dressing. Combine the lemon juice, white wine vinegar, olive oil, Dijon mustard, sugar, pressed garlic, salt, and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
      Mimosa vinaigrette with garlic and Dijon mustardPin
    2. Roast the asparagus. Preheat oven to 400º. I cut my asparagus spears into 2-inch pieces at this point, but you can also leave the spears whole if you prefer. Spread the asparagus pieces in a shallow baking pan. Drizzle with olive oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
      cut asparagusPin roasted asparagusPin
    3. Assemble the salad. Move cooled asparagus to a serving platter. Top with egg. Drizzle with vinaigrette; serve immediately.
      A bowl of asparagus on a plate, with SaladPin A plate of food with asparagus, with Salad and EggPin

    Here are some other asparagus recipe you might like:

    • Seared Scallops with Asparagus
    • Chicken Asparagus Alfredo
    • Parmesan Crusted Chicken Breasts with Fresh Asparagus
    • Garlic Roasted Asparagus with Parmesan Cheese
    EGG AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE DRESSING STORYPin
    A plate of food with asparagus, with Salad and Egg

    Egg and Asparagus Salad with Mimosa Vinaigrette Dressing

    Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Salad, Side Dish
    Servings 4 servings
    Calories 133 kcal

    Equipment

    • Garlic press
    • Baking sheet

    Ingredients
      

    • 1 pounds asparagus woody ends trimmed off
    • 2 large hard cooked eggs see link in notes section below for how to best prepare hard boiled eggs
    • 2 tablespoon lemon juice
    • 2 tablespoon white wine vinegar
    • 2 tablespoon olive oil
    • 2 teaspoon Dijon mustard
    • 1 teaspoon sugar
    • 1 clove garlic pressed
    • ¼ teaspoon salt

    Instructions
     

    • Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
    • Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
    • Transfer cooled asparagus to a serving plate, and top with egg. Drizzle with vinaigrette; serve immediately.

    Notes

    The best hard cooked eggs are not actually boiled. Check out the instructions here for stovetop and Instant Pot directions for perfectly cooked eggs every single time!

    Nutrition

    Calories: 133kcal | Carbohydrates: 7g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 208mg | Potassium: 278mg | Fiber: 3g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 3mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    More Side Dishes

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    Reader Interactions

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      Recipe Rating




    1. April Harris says

      April 06, 2010 at 10:52 am

      I love asparagus, and just got a beautiful big bag of it at the store so will definitely give this recipe a try. I can't wait till our local asparagus comes in (soon!) but for the moment mine is from Peru!!

      Reply
    2. SnoWhite says

      April 06, 2010 at 12:45 pm

      Sounds refreshing and yummy!

      Reply
    3. Melinda says

      April 06, 2010 at 5:40 pm

      I'm jusy waiting for the first springs of asparagus to show up in my garden! I'm drooling just thinkin about them!

      Reply
    4. Blessedwithgrace says

      April 06, 2010 at 2:55 pm

      Looks good. I just bought some asparagus (don't have a garden like you) and I still have some of those boiled eggs! Thanks Tara.
      BTW, I linked to you twice in my TMTT post this week because you are just so awesome. 🙂

      Reply
    5. Brenda says

      April 06, 2010 at 11:14 pm

      Another delicious way to make asparagus

      Reply
    6. Adrienne says

      April 07, 2010 at 12:57 am

      I'm so scared to try asparagus. I'm not sure why...I'm working on it. I'll keep this in mind once I put on my big girl panties and stop acting like a baby.

      Reply
    7. shopannies says

      April 07, 2010 at 12:19 am

      asparagus was something that my mother in law loved and my daughter loves as well I am not sure if they have tried it this way but I am going to mention it to them

      Reply
    8. FeelsLikeHomeBlog says

      April 07, 2010 at 2:11 am

      It's not because I'm awesome. It's because you're awesome! 😉 Thank you, Lisa!

      Reply
    9. FeelsLikeHomeBlog says

      April 07, 2010 at 2:11 am

      Go check! We have some up already!

      Reply
    10. FeelsLikeHomeBlog says

      April 07, 2010 at 2:14 am

      I adore it, especially roasted. When you do finally try it, make sure you roast it in the oven! 🙂

      Reply
    11. lizhoosierhomemade says

      April 07, 2010 at 12:25 pm

      I lve asparagus! My Dad used to grow it, and I loved it fresh from the garden. I'm having a Leftover Ham/Egg Linky if you would like to join us!
      http://hoosierhomemade.com/sir-ham-a-lot-leftov...
      [email protected]

      Reply
    12. Cheryl B. says

      April 08, 2010 at 3:00 pm

      Hi :-} I followed your 'link up' over from Jen's homemaking haven.

      I had to chuckle when I read that your asparagas is starting to spring up from the ground. We live in Michigan - which has two things. First off, snow is predicited for today. Secondly, New Era /Shelby Michigan are known as the largest asparagas producing areas in the world.

      Reply
    13. Natasha says

      April 09, 2010 at 10:51 am

      YUM! What a delicious sounding recipe. I am sure that even though it is Autumn here in Australia that I will be able to find some decent Asparagus so I think I might give this a try. Thanks for sharing it!

      Best wishes,
      Natasha.

      Reply
    14. Allison says

      April 09, 2010 at 1:13 pm

      Sounds wonderful!

      Dropping by from The Inspired Room. Come see what has inspired me in Blog Land, and don't forget our giveaway ends Saturday night - so be sure to register at AtticMag!

      Allison

      Reply
    15. nicolefelicianmo says

      April 10, 2010 at 12:25 am

      Perfect spring supper! Thanks for being a great contributor to Momtrends! Next month is food month and I've got lots of foodie ideas to share. Maybe you could even contribute a guset post! Stay tuned!

      And for any other commenters--join the fun every Friday at

      http://momtrends.blogspot.com/2010/04/stylish-b...

      Reply
    16. Jen @ BigBinder says

      April 10, 2010 at 3:14 am

      Hi! I just came over from TILT. And - I had an asparagus egg salad tonight, at the restaurant I professed my love for in my post. Just thought that was a funny coincidence 🙂

      Reply
    17. Mrs. Jen B says

      April 10, 2010 at 2:13 pm

      Delicious! I do love asparagus - exactly what does one have to do to grow it successfully?

      Reply
    18. FeelsLikeHomeBlog says

      April 10, 2010 at 5:11 pm

      It's not difficult to grow at all, but it does take some time. Buy crowns that are 2-3 years old, plant them in a sunny spot at the bottom of a trench about 12 inches deep. Cover with about 6 inches of soil. As the plants grow, keep covering with a couple of inches of soil at a time until the soil is level with the rest of the ground.

      The year you plant, you can't pick any of the spears. The second year, you shouldn't pick any spears, either. That gives the roots a chance to grow and become healthy and established.

      The third year (and all subsequent years), you can pick any spears that are bigger around than a pencil. Let the smaller ones grow and continue to feed the roots. They'll make tall fronds that will die back in the fall. After they are brown and crunchy, cut the fronds off above the ground.

      There's a bit more to it (mulching, keeping weeds out, etc), but that's the gist. 🙂 Good luck!

      Reply
    19. victoria says

      March 27, 2018 at 10:35 am

      Hi...just found your site. the egg and asparagus are not listed in the ingredients... nor is the serving size for this dish...how many does this serve? how much couscous? hard boiled egg or fried? asparagus tips of the whole thing? sorry for all the questions... Thanks.

      Reply
      • Tara Ziegmont says

        March 27, 2018 at 10:56 am

        That is very strange. I recently updated my recipe plugin, so it must have lost some of the ingredients. I fixed it now.
        1 pounds of asparagus. Use the whole spears but trim off the woody ends and cut into 2" pieces.
        2 cups couscous.
        2 hard boiled eggs.
        I would say that it serves 4-6 depending on the size of your servings, if you add the couscous. If you don't use couscous, it's probably more like 2-3 servings.

        Reply

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