Chopped Asparagus Salad with Eggs, and a Chive Vinaigrette

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"A perfect Spring and Summer salad. Perfect for a BBQ, potluck, or dinner party. And don't worry too much about exact amounts of the vegetables for the salad part - You can really be flexible with that. Sometimes I will add more squash - or, even more asparagus; just depends what I have on hand. Adding the hard boiled eggs, makes it really decadent; and, great to entertain with. Personally, it is perfect to serve with grilled chicken of fish."

Original is 4 servings
  • Topping


  • Serving Size: 1 (207.8 g)
  • Calories 223.6
  • Total Fat - 18.1 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 95.7 mg
  • Sodium - 173.8 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.6 g
  • Protein - 8.9 g
  • Calcium - 70.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 85.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Dressing ... I tend to like a tart/tangy dressing; but, you can customize this to your liking. I tend to go light on the olive oil; but, if you like a heavier dressed salad, add a bit more olive oil. Mix all the ingredients in a small bowl or measuring cup, and set to the side.

Step 2

Eggs ... Use whatever method you prefer to make the hard boiled eggs. I like to put the eggs in a pot of cold water - bring to a light boil - cover, and turn off the heat. Twelve (12) minutes later. Perfect eggs. Rinse under cold water and peel. I suggest you use whatever cooking method you are comfortable with. Make sure to cool before dicing.

Step 3

Asparagus and Squash ... Note: I don't think, that the pencil thin asparagus works well in this recipe. I prefer a thicker asparagus; which I blanch, to take away that bitter raw flavor. It only takes a minute, but, it's really worth it. I also blanch the squash for just a few seconds too.

Step 4

Asparagus - I do trim the tough ends; then, cut into small bite size pieces. The tips, you can just cut in half, you don't want to cut them too small. Once diced, set to the side in a small bowl.

Step 5

Squash - I cut lengthwise, and lightly de-seed, then cut in half again lengthwise, and dice.

Step 6

Blanched Vegetables ... Bring a small pot of water up to medium high heat, a light boil. Add the asparagus and cook 1 minute just until the asparagus becomes bright green and slightly tender - NO longer. When, they are small diced, they don't take any time. Then, immediate transfer using a slotted spoon or spider to a bowl of ice water. Let them cool a minute or two. Then, remove to a plate lined with a paper towel to drain and cool, Squash, the same method; but only for 30 seconds. Then, transfer to the same bowl of ice water, but just for 30 seconds - you don't want them to sit in water too long. Remove to the same plate with the asparagus to drain and cool.

Step 7

Salad ... Add the cooled asparagus, squash; chopped celery, shallots, scallions, and herbs to a bowl and mix. Then, add some of the dressing, and toss to combine. Dress according to how you like it. I tend to lightly dress mine - it is a personal choice.

Step 8

Serve and ENJOY! ... I like to serve on a flat serving platter vs a bowl. Top the salad with chopped eggs mixed with the chives; and, I like to drizzle a bit more dressing over the top. Garnish with a few lemon slices. A perfect summer salad. And, it is delicious served with grilled fish or chicken. It is light, refreshing, and healthy.


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