Egg and Asparagus Salad with Dijon 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.

4.95 from 20 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Salad, Side Dish

Cuisine American

Servings servings

Calories 133 kcal

Equipment

Ingredients

1 pound 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
¼ teaspoon black pepper

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 400ºF. 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

Keyword asparagus, eggs, salad, salad dressing

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