Cold Asparagus and Pea Salad with Lemon Dressing
A fresh, easy salad made with crisp asparagus, sweet peas, and soft-boiled eggs, tossed in a light lemon-Dijon dressing. It comes together quickly and works well as a light meal or an easy side that still feels filling.
Looking for more salad recipes? Try this blueberry grape salad or summer berry salad next.
This fresh asparagus and pea salad combines tender greens, crisp vegetables, and jammy soft-boiled eggs for a light yet satisfying dish that works equally well as a lunch, side, or simple dinner. The mix of textures and a bright lemon-Dijon dressing keep it balanced and easy to return to again and again.
What You’ll Love About This Recipe
Recipe Ingredients
Ingredient Notes
Asparagus: Medium-thick spears work best; very thin ones may cook too quickly.
Peas: Frozen peas are perfectly fine—no need to thaw before blanching.
Greens: A mix of spinach and arugula adds balance, but either can be used alone.
Eggs: Large eggs give the best soft-boiled result for clean halves.
Fresh herbs: Use what you already have; chives and parsley are especially easy.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Add protein: Top with grilled chicken, salmon, or chickpeas.
Cheese option: A sprinkle of shaved Parmesan or crumbled feta works well.
Different greens: Try butter lettuce or mixed spring greens.
Grain boost: Serve over farro or quinoa for a heartier meal.
How to Make Asparagus and Pea Salad with Lemon Dressing: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Boil at pot water add the asparagus and cook for about 5 minutes, until tender-crisp. Add the peas during the last 1–2 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and chopped herbs.
Step 3: In a large bowl, combine spinach, arugula, asparagus, peas, radishes, and red onion. Drizzle with dressing and toss gently to coat.
Step 4: Divide the salad among plates. Halve the eggs and place on top. Season lightly with salt and pepper and serve with lemon wedges, if desired.
Recipe Tips and Tricks
Use ice baths: This keeps the vegetables bright and the eggs easy to peel.
Drain well: Excess water can dilute the dressing.
Season at the end: Especially important with soft-boiled eggs.
Serve immediately: The greens stay crisp and fresh.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the vegetables and eggs in advance, but assemble just before serving for best texture.
How do I keep the eggs soft?
Stick to the 4–6 minute range and cool immediately in ice water.
Can I skip the ice bath?
It’s not recommended—it stops cooking and helps with peeling.
Is this salad served warm or cold?
Either works, but it’s best slightly cool or room temperature.
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More Salad Recipes
Cold Asparagus and Pea Salad with Lemon Dressing
Ingredients
- ½ lb fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 ½ cups spinach
- 1 ½ cups arugula
- ½ cup radishes thinly sliced
- ¼ cup red onion thinly sliced
- 4 soft-boiled eggs see instructions below
- 1 tsp kosher salt
- ¼ tsp ground pepper
- Lemon wedges optional, for serving
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- 1 tsp Dijon mustard
- Fresh herbs such as dill, parsley, or chives, chopped
Instructions
- Bring a pot of water to a boil.
- Gently place the eggs in the boiling water and simmer for 4–6 minutes for a softly set yolk.
- Immediately remove the eggs and transfer them to an ice bath to cool.
- Peel the cooled eggs and set them aside.
- In the same pot of boiling water, add the asparagus and cook for about 5 minutes until tender-crisp.
- Add the peas for the final 1–2 minutes of cooking.
- Immediately drain the vegetables and transfer them to an ice bath to halt the cooking process. Drain and set aside.
- In a small bowl, combine and whisk the olive oil, lemon juice, and Dijon mustard until well mixed.
- In a large serving bowl, combine the spinach, arugula, blanched asparagus, peas, radishes, and red onion.
- Drizzle the dressing over the salad and toss gently until the ingredients are coated.
- Divide the salad onto individual plates.
- Halve the soft-boiled eggs and place two halves on top of each serving.
- Garnish with fresh chopped herbs (chives or parsley) and serve immediately, with lemon wedges on the side if desired.
Notes
Storage
- Refrigerator: Store undressed salad components separately for up to 2 days.
- Assembled salad: Best eaten the same day.
- Eggs: Soft-boiled eggs can be refrigerated (peeled) for up to 24 hours.
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data