Warm Asparagus Salad on Arugula or Spinach with Champagne Vinaigrette and Hard-Boiled Eggs
Ingredients
- 1 large shallot, finely diced
- 1 1/2 tablespoons champagne vinegar or white wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 1/2 tablespoons olive oil
- 1 pound thin asparagus, trimmed
- 3–4 handfuls of arugula or baby spinach
- 3 hard-boiled eggs, chopped
- Salt, to taste
Directions
- In a small bowl, combine the diced shallot, vinegar, and a pinch of salt. Let it sit for 15 minutes to soften and mellow the shallot.
- Whisk in olive oil, Dijon mustard, honey, lemon zest, and lemon juice until the vinaigrette is well combined.
- Bring a pot of salted water to a simmer. Add asparagus and cook until just tender. Drain and transfer to a clean towel to cool slightly.
- Toss the arugula or spinach with about 1 tablespoon of the vinaigrette and arrange on a serving platter.
- Lay the warm asparagus over the greens. Spoon the remaining vinaigrette over the asparagus.
- Top with chopped hard-boiled eggs and serve immediately.
Thrive Tips
- Use thin asparagus for the most tender texture and quickest cooking time.
- Do not overcook the asparagus; it should stay bright green and slightly crisp.
- Baby spinach is a great substitute if you prefer a milder green than arugula.
- Add toasted nuts or grilled salmon to make this salad even more substantial.
Serving Ideas
This salad pairs well with roasted chicken, grilled fish, crusty whole-grain bread, or a simple soup. It also works beautifully on a brunch or spring holiday table.
Frequently Asked Questions
Can I use spinach instead of arugula?
Yes. Baby spinach is an excellent substitute and offers a softer, milder flavor.
Can this asparagus salad be made ahead of time?
You can prepare the vinaigrette and hard-boiled eggs ahead of time, but the salad is best assembled just before serving.
What does champagne vinaigrette taste like?
Champagne vinaigrette is light, bright, and slightly tangy with a delicate acidity that pairs especially well with spring vegetables.
How do I know when asparagus is done cooking?
Asparagus should be bright green and just tender when pierced with a fork, but not soft or mushy.
What protein can I add to make this a full meal?
Grilled salmon, roasted chicken, or even white beans work well if you want to make this salad more filling.
