Name: Spring Asparagus Salad with Goat Cheese, Eggs & Lemon Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, trimmed; 1 cup cherry tomatoes, halved; 4 large eggs; 1/2 cup crumbled goat cheese; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp honey; 1/4 cup toasted sliced almonds; 1/4 cup fresh basil leaves, torn; Salt and freshly ground black pepper, to taste

Spring Asparagus Salad with Goat Cheese, Eggs & Lemon Vinaigrette

miradu

This vibrant Spring Asparagus Salad celebrates the season's star vegetable in all its glory. Tender-crisp asparagus is paired with sweet cherry tomatoes, creamy goat cheese, and crunchy toasted almonds for a symphony of textures and flavors. A zippy lemon-Dijon vinaigrette ties everything together, while soft-boiled eggs add richness and a pop of color. Finished with fresh basil, this salad is as photogenic as it is delicious—perfect for a spring dinner party or a relaxed weekend lunch. It’s a true ode to spring produce, easy to make, and sure to impress.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Pat dry and cut into 2-inch pieces.
Bring a small pot of water to a boil. Gently add eggs and simmer for 7 minutes for soft-boiled. Transfer to ice water, peel, and halve.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
Arrange asparagus and cherry tomatoes on a large serving platter. Drizzle with vinaigrette and toss gently to coat.
Top with halved eggs, crumbled goat cheese, toasted almonds, and fresh basil.
Season with additional salt and pepper to taste. Serve immediately.