Asparagus & Tomato Salad with Jammy Eggs & Creamy Dijon Dressing

Asparagus & Tomato Salad

with Jammy Eggs & Creamy Dijon Dressing

20 MIN
$13.99 2-4 Servings
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From the Test Kitchen

For this flavorful salad, you'll quickly blanch asparagus (to preserve their delicate crunch and bright color), then toss them with a mix of arugula, spinach, tomatoes, roasted peppers, and a creamy honey-dijon dressing. To top it off, you'll soft-boil eggs until the yolks are perfectly jammy, then sprinkle it all with sunflower seeds and fresh chives.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Asparagus & Tomato Salad with Jammy Eggs & Creamy Dijon Dressing
Title
  • 2 Pasture-Raised Eggs
  • 6 oz Asparagus
  • 2 Tbsps Roasted Sunflower Seeds
  • 4 oz Arugula
  • 1 bunch Chives
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 oz Sliced Roasted Red Peppers
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Mayonnaise
  • 2 tsps Honey
  • 3 oz Baby Spinach
  • 4 oz Grape Tomatoes
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 the way up with salted water; cover and heat to boiling on high.   Wash and dry the fresh produce. Snap off and discard the tough woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Thinly slice the chives. Roughly chop the peppers.

Cook the eggs
2 Cook the eggs

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Make the dressing
3 Make the dressing

Meanwhile, in a bowl, combine the mustard, mayonnaise, honey (kneading the packet before opening), vinegar, half the cheese, and a drizzle of olive oil; season with salt and pepper.

Blanch the asparagus & serve your dish
4 Blanch the asparagus & serve your dish

To the pot of boiling water, add the asparagus pieces. Cook 1 to 2 minutes, or until bright green and tender. Turn off the heat. Drain thoroughly. In a large bowl, combine the arugula, spinach, halved tomatoes, chopped peppers, blanched asparagus, and dressing; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the seasoned eggs, remaining cheese, sunflower seeds, and sliced chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 the way up with salted water; cover and heat to boiling on high.   Wash and dry the fresh produce. Snap off and discard the tough woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Thinly slice the chives. Roughly chop the peppers.

2 Cook the eggs

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Cook the eggs
Make the dressing
3 Make the dressing

Meanwhile, in a bowl, combine the mustard, mayonnaise, honey (kneading the packet before opening), vinegar, half the cheese, and a drizzle of olive oil; season with salt and pepper.

4 Blanch the asparagus & serve your dish

To the pot of boiling water, add the asparagus pieces. Cook 1 to 2 minutes, or until bright green and tender. Turn off the heat. Drain thoroughly. In a large bowl, combine the arugula, spinach, halved tomatoes, chopped peppers, blanched asparagus, and dressing; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the seasoned eggs, remaining cheese, sunflower seeds, and sliced chives. Enjoy!

Blanch the asparagus & serve your dish
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