← All recipes

🍽️ Fresh Asparagus Pea Salad with Egg

276 kcal · 30 min · 4 servings

Fresh Asparagus Pea Salad with Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the asparagus from the tip down to the stem and discard the woody bottom ends.
  2. 2. Bring a pot of salted water to a boil and add the asparagus for about 8 minutes until tender-crisp.
  3. 3. Add the peas during the last 5 minutes of the asparagus cooking time.
  4. 4. Drain the vegetables, rinse them briefly with cold water to stop the cooking process, and let them drain well.
  5. 5. Place the drained vegetables into a large bowl.
  6. 6. Peel the shallot and cut it into fine dice.
  7. 7. Wash the tarragon, shake it dry, and chop it finely.
  8. 8. Boil the eggs to your preference, either soft-boiled or hard-boiled.
  9. 9. Immediately cool the boiled eggs under cold water.
  10. 10. Peel the cooled eggs and cut each one in half.
  11. 11. Whisk vinegar, lemon juice, the diced shallot, chopped tarragon, oil, salt, pepper, and a pinch of sugar in a small bowl to make a vinaigrette (an emulsified sauce made of oil and acid).
  12. 12. Finally, adjust the seasoning of the vinaigrette with salt and pepper.
  13. 13. Pour the vinaigrette over the vegetables in the bowl and mix everything thoroughly.
  14. 14. Plate the salad on the dishes.
  15. 15. Place the halved eggs next to or on top of the salad.
  16. 16. Serve the salad optionally with an additional portion of egg salad.

Nutrition per serving