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The best asparagus salad recipe with mimosa vinaigrette - This amazing salad starts with roasted asparagus and hard boiled egg. Gluten-free, keto, and paleo. Can be served warm or cold. Very low carb.

Asparagus Mimosa Salad with Dijon Vinaigrette Dressing

Roasted asparagus, tossed with chopped hard boiled eggs and a tangy mimosa vinaigrette made with garlic and Dijon mustard make the perfect side dish for Easter or any spring meal. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Gluten-free, Salad, Side Dish
Servings 4 servings


  • 1 lb asparagus woody ends trimmed off
  • 2 large eggs hard boiled
  • 2 tbsp lemon juice squeezed fresh
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • 1 clove garlic pressed
  • 1/4 tsp salt


  • 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.
  • Mix asparagus with couscous if desired; top with egg. Drizzle with vinaigrette; serve immediately.


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), I serve the dressing on the side.
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