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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

380 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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.

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!