Description
A vibrant Charred Asparagus Salad featuring tender asparagus charred under the broiler, paired with soft-boiled eggs, sharp asiago or manchego cheese, and peppery arugula. The salad is finished with a tangy, creamy lemon-mustard dressing that perfectly balances the smoky and fresh flavors.
Ingredients
Scale
Salad
- 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
Dressing
- 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
- Preheat and prepare asparagus: Preheat your broiler and line a baking sheet with foil for easy cleanup. Place the trimmed asparagus on the baking sheet and toss them evenly with 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Broil asparagus: Place the baking sheet under the broiler and cook the asparagus until nicely charred and tender, about 4-5 minutes. Keep a close eye to avoid burning, turning if necessary for even charring.
- Prepare dressing: In a small bowl, combine the minced shallot, lemon juice, dijon mustard, Greek yogurt, honey, and lemon zest. Whisk until fully combined. Then, slowly drizzle in 1/3 cup olive oil while whisking vigorously to emulsify the dressing. Season with salt and pepper to taste.
- Assemble salad: On a serving platter or large bowl, arrange the arugula, charred asparagus, and soft-boiled eggs. Sprinkle the shaved asiago or manchego cheese over the top.
- Toss and serve: Pour the desired amount of the lemon-mustard dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately with freshly ground cracked black pepper for an extra burst of flavor.
Notes
- Soft-boiled eggs can be prepared by boiling eggs for 6-7 minutes and then immediately plunging them into ice water to stop cooking.
- Use fresh lemon zest for the best bright and citrusy flavor in the dressing.
- Asiago and manchego cheeses both provide a salty, nutty flavor – choose your favorite or what you have on hand.
- Adjust the dressing amount based on your preference for a lighter or more robust coating.
- For a vegan version, omit the eggs and cheese and substitute the yogurt with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: charred asparagus salad, asparagus salad, soft-boiled eggs, lemon mustard dressing, asiago cheese, manchego cheese, arugula salad, healthy salad recipe, Mediterranean salad
