Asparagus Salad with Eggs and Herbs Recipe

Name: Asparagus Salad with Eggs and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tsp. olive oil; 1 clove garlic, minced; 1 1/2 tsp. fresh thyme leaves; 12 asparagus spears, trimmed; 2 large eggs; 2 Tbs. minced fresh chives; 1/2 tsp. lemon juice; 2 cups arugula; 1 head Belgian endive, leaves separated; 1 oz. Parmesan cheese, shaved (about 1/4 cup)

Servings: persons

1
Mix oil, garlic and 1 tsp.
2
thyme in small bowl.
3
Heat 2 tsp.
4
garlic oil in skillet over medium-high heat.
5
Add asparagus, cover, and cook 3 minutes, or until tender.
6
Transfer to plate.
7
Fry eggs in 1 tsp.
8
garlic oil in skillet over medium heat.
9
Sprinkle with 1 Tbs.
10
chives.
11
Whisk lemon juice into remaining garlic oil; season with salt and pepper, and toss with arugula and endive in large bowl.
12
Divide greens between 2 plates; top with 6 asparagus spears and 1 egg each.
13
Sprinkle with remaining chives and thyme.
14
Garnish with shaved Parmesan.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tsp. olive oil, 1 clove garlic, minced, 1 1/2 tsp. fresh thyme leaves, 12 asparagus spears, trimmed, and more.

Yes, Asparagus Salad with Eggs and Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus Salad with Eggs and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions