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Egg and Asparagus Salad

This gorgeous egg and asparagus salad with homemade lemon vinaigrette is the best spring recipe for Easter dinner or any weeknight or weekend evening. Roasted asparagus is so easy and delicious!

Our asparagus is starting to emerge from the ground!

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.

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.

I love to roast asparagus and use it in this gorgeous salad.

 

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Egg and Asparagus Salad
This gorgeous egg and asparagus salad with homemade lemon vinaigrette is the best spring recipe for Easter dinner or any weeknight or weekend evening. Roasted asparagus is so easy and delicious!
Servings
Ingredients
Servings
Ingredients
This gorgeous egg and asparagus salad with homemade lemon vinaigrette is the best spring recipe for Easter dinner or any weeknight or weekend evening. Roasted asparagus is so easy and delicious!
Instructions
  1. Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper.
  2. Whisk until well blended.
  3. Cover; refrigerate until ready to use.
  4. 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.
  5. Mix asparagus with couscous if desired; top with egg.
  6. Drizzle with vinaigrette; serve immediately.
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If I'm cooking for just Joe and myself, I mix the salad all together. If we're cooking for others (as we will be for Easter dinner at our house this Sunday), I serve the dressing on the side.

Originally posted on April 9, 2009

Image credit – The Bitten Word

 

© 2010 – 2018, Tara Ziegmont. All rights reserved.

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22 thoughts on “Egg and Asparagus Salad”

  1. 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!!

  2. 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. 🙂

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. Pingback: Food on Fridays: Rich in PG Tips «
  8. 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

  9. 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!

  10. 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.

    • 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.

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