Dinner

Charred Asparagus Salad with Soft-Boiled Eggs and Shaved Cheese Recipe

ByAiden Wells November 28, 2025November 28, 2025

Introduction

This Charred Asparagus Salad with Egg is a vibrant and fresh dish perfect for spring or any light meal. The smoky asparagus pairs beautifully with creamy soft-boiled eggs, tangy dressing, and peppery arugula for a balanced flavor experience.

The image shows a close-up of a salad on a white speckled plate placed on a white marbled surface. The salad is made of three main layers: at the base, there is a bed of fresh, vibrant green arugula leaves with a slightly jagged texture, on top of which lie several charred grilled asparagus spears, long and green with dark brown grill marks adding a rough texture. Scattered evenly across the asparagus and arugula are soft boiled eggs, halved to reveal bright orange runny yolks and smooth white edges. Thin shavings of pale yellow cheese are placed on top and between the other layers, adding a smooth, thin contrasting texture. The dish is lightly drizzled with a creamy dressing and sprinkled with black pepper, giving small specks of black against the fresh colors of the salad, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch asparagus (12 ounces), trimmed
1 tablespoon olive oil
Salt and pepper, to taste
4 soft-boiled eggs, halved or quartered
4 ounces asiago or manchego cheese, shaved
5 ounces arugula
2 tablespoons minced shallot
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 tablespoons Greek yogurt
1 teaspoon honey
2 teaspoons lemon zest
1/3 cup olive oil
Salt and pepper, to taste

Instructions

Step 1: Preheat your broiler and line a baking sheet with foil for easy cleanup.
Step 2: Place the trimmed asparagus on the baking sheet and toss with 1 tablespoon olive oil. Season with salt and pepper.
Step 3: Broil the asparagus until charred and tender, about 4-5 minutes. Watch carefully to avoid burning.
Step 4: In a small bowl, whisk together minced shallot, lemon juice, Dijon mustard, Greek yogurt, honey, and lemon zest until combined. Slowly whisk in 1/3 cup olive oil until the dressing is emulsified. Season with salt and pepper to taste.
Step 5: On a large serving plate or bowl, arrange the arugula, charred asparagus, soft-boiled eggs, and shaved cheese.
Step 6: Drizzle the dressing over the salad and gently toss to coat ingredients evenly. Serve immediately with freshly ground cracked black pepper.

Tips & Variations

For extra richness, use hollandaise sauce instead of the yogurt dressing.
Swap asiago or manchego with shaved parmesan or pecorino for a different flavor profile.
Use grilled asparagus if you prefer an outdoor smoky flavor instead of broiling.
To ensure perfectly soft-boiled eggs, cook eggs in boiling water for 6-7 minutes before cooling in ice water.

Storage

Store any leftover salad without the dressing in an airtight container in the refrigerator for up to 1 day. Keep dressing separate to preserve freshness. Reheat asparagus gently if desired, but this salad is best served fresh.