This asparagus and herb salad is the essence of spring. Chopped asparagus is tossed with parsley, basil, tarragon, and mint and then drizzled with a lemon dressing. A soft boiled egg adds a welcome creaminess to the dish.
Ah, spring. Although the season means lotsa things to lotsa people. Equinox. Easter. Tulips. The moment you no longer need to schlep your winter coat along with you everywhere. And, for some of us, spring equates to asparagus. The kind of asparagus you only get in spring. The kind of asparagus that tastes grassy in a good way. The kind of asparagus that’s entirely unlike the hothouse-grown spears you find in supermarkets the rest of the year. This asparagus and herb salad is for when you find those sorta spears. Happy spring.–Renee Schettler Rossi
Asparagus and Herb Salad
- Quick Glance
- 15 M
- 20 M
- Serves 4
- 2 pounds asparagus (not pencil thin)
- Kosher salt
- 4 large eggs
- 1 loosely packed cup fresh flat-leaf parsley leaves
- 1/2 cup loosely packed cup fresh basil leaves
- 2 tablespoons fresh tarragon leaves
- 1 tablespoon fresh mint leaves
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Sea salt, for garnish
- 3 tablespoons thinly sliced chives, for garnish
- 1. Snap off and discard the tough, woody ends of the asparagus. Using a paring knife, cut off the tips of each spear about 2 inches from the top. Slice the remaining stalks on the diagonal into 2-inch (5-cm) pieces.
- 2. Fill a bowl with ice water. Heat a large pot of salted water to boiling on high. Add the asparagus tips to the boiling water. Cook until bright green and slightly tender, 30 seconds to 1 minute for thinner tips and 1 to 2 minutes for fatter tips. Use a slotted spoon or strainer to transfer the asparagus tips to the ice water. Keep the pot of water boiling.
- 3. When the cooked tips are cool, use a slotted spoon to transfer them to a colander. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
- 4. Carefully add the eggs to the boiling water. Cook for exactly 6 minutes. Drain thoroughly and transfer to the ice water. When cool enough to handle, use the back of a spoon or a hard surface to lightly crack the shell of each egg and return the eggs to the ice water for 1 minute. Gently and carefully peel the eggs.
- 5. Just before serving, coarsely chop the parsley, basil, tarragon, and mint leaves and add them to the asparagus tips. Add the raw asparagus stalks, lemon juice, 3 tablespoons olive oil, and 2 teaspoons kosher salt. Toss to thoroughly combine. Divide the asparagus and herb salad among serving dishes. Top each with an egg, drizzle with olive oil, and sprinkle with salt and chives.