Springtime Layered Egg and Asparagus Salad Recipe

Name: Springtime Layered Egg and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 cups French or sourdough bread cubes; 1/2 cup low-fat or regular mayonnaise; 1/4 cup lemon juice; 2 Tbs. olive oil; 1/2 cup dill leaves; 2 to 3 tsp. truffle oil, optional; Salt and freshly ground black pepper to taste; 1 lb. asparagus, trimmed and cut into 2-inch lengths; 2 cups halved grape or cherry tomatoes; 5 hard-boiled eggs, peeled and sliced; 3 Tbs. capers; 4 scallions, trimmed and sliced; 1 cup cubed low-fat Swiss-style cheese or regular havarti cheese

Servings: persons

2 Tbs. olive oil
2 cups French or sourdough bread cubes
1/2 cup low-fat or regular mayonnaise
1/4 cup lemon juice
2 Tbs. olive oil
1/2 cup dill leaves
2 to 3 tsp. truffle oil, optional
Salt and freshly ground black pepper to taste
1 lb. asparagus, trimmed and cut into 2-inch lengths
2 cups halved grape or cherry tomatoes
5 hard-boiled eggs, peeled and sliced
3 Tbs. capers
4 scallions, trimmed and sliced
1 cup cubed low-fat Swiss-style cheese or regular havarti cheese

1
To make Croutons: Warm olive oil in nonstick skillet over medium-high heat.
2
Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes.
3
Set aside to cool.
4
To make Dressing: Place mayonnaise, lemon juice, olive oil, dill, truffle oil if using, salt and pepper into blender or food processor, and process until dill is finely chopped.
5
Set aside.
6
To prepare Salad: Steam or blanch asparagus until tender, 30 seconds to 2 minutes, depending on thickness.
7
Drain, and refresh under cold water.
8
Set aside.
9
Layer salad ingredients in 2-quart glass bowl.
10
Start with 1 cup tomatoes, then in order add eggs, capers, scallions and cubed cheese.
11
Top with remaining tomatoes and asparagus.
12
To serve, drizzle with dressing, and sprinkle top with croutons.

1871

kcal

Calories

194

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 cups French or sourdough bread cubes, 1/2 cup low-fat or regular mayonnaise, 1/4 cup lemon juice, and more.

Yes, Springtime Layered Egg and Asparagus Salad 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!

Springtime Layered Egg and Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions