Spring Asparagus Salad with Omega-3 Eggs

Spring Asparagus Salad with Omega-3 Eggs

This springtime salad recipe is very easy to make.  After quickly boiling the asparagus, the same water is used to soft-boil the Omega-3 eggs. You can also make the vinaigrette ahead of time and refrigerate for up to 3 days – bring to room temperature before using.

Salad Ingredients:  

24 medium-to-thick Asparagus stalks (about 1 1/2 pounds), trimmed

3 large Omega-3 Eggs

1 small Shallot, very thinly sliced, rings separated

1/4 cup fresh Basil and/or Tarragon leaves

Smoked Paprika for garnish

Vinaigrette Ingredients:

1/4 cup fresh Tarragon

1/4 cup White Wine Vinegar

2 tablespoons Dijon Mustard

1 tablespoon raw Honey

1/4 clove Garlic

1/4 teaspoon ground pepper

1/8 teaspoon Himalayan Salt

1/2 cup extra-virgin Olive Oil


1. To prepare salad: Put a large pot of salted water on to boil. Fill a large bowl with ice water and place next to the stove. Boil asparagus until bright green and just tender, about 3 minutes. Immediately transfer to the ice water with a slotted spoon. Add eggs to the boiling water and cook for 6 1/2 minutes. Meanwhile, remove the asparagus to a clean kitchen towel and pat dry. Transfer the eggs to the ice water and let stand until cool.

2. To prepare vinaigrette: Combine tarragon, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy.

3. To serve: Cut the eggs in half. Arrange the asparagus and eggs on a large platter and drizzle with vinaigrette. Top with shallot, basil and/or tarragon and a sprinkle of smoked paprika, if desired.

Health Tip: Asparagus contains powerful anti-inflammatory and antioxidant properties that help to fight free radicals and break down carcinogens, and it is a very good source of fiber, folate, and vitamins A, C, E and K. 

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