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Spring Brunch Salad with Asparagus, Eggs & Radish - Fresh, Bright, and Satisfying

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 lb (450 g) asparagus, woody ends trimmed, spears cut into 2-inch pieces
  • 4 large eggs, hard- or jammy-boiled (see notes below)
  • 6–8 radishes, thinly sliced
  • 4 cups mixed greens (arugula, baby spinach, or spring mix)
  • 1 small cucumber, thinly sliced (optional but refreshing)
  • 2 tbsp capers, drained (optional for briny pop)
  • 1/4 cup toasted almonds or pistachios, roughly chopped
  • 2 oz (60 g) fresh goat cheese or feta, crumbled (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, finely grated or minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions
 

  • Boil the eggs. Bring a medium pot of water to a gentle boil. Lower in the eggs. For jammy yolks, cook 7–8 minutes; for firm yolks, 9–10 minutes. Transfer to an ice bath for 5 minutes, then peel and quarter.
  • Blanch the asparagus. In the same pot, salt the water generously. Add asparagus and cook 2–3 minutes until bright green and just tender. Move to an ice bath to stop cooking, then pat dry.
  • Make the dressing. In a small jar or bowl, whisk olive oil, lemon juice, zest, Dijon, honey, and garlic. Season with salt and pepper. Taste and adjust acid, sweetness, and salt until balanced.
  • Prep the vegetables. Thinly slice the radishes and cucumber. Rinse and dry the greens well so the dressing clings.
  • Toss the base. In a large bowl, combine greens, asparagus, half the radishes, and half the nuts. Drizzle on about two-thirds of the dressing and toss gently to coat.
  • Assemble. Transfer the dressed salad to a platter. Nestle in egg quarters. Scatter remaining radishes, nuts, capers, and cheese (if using). Spoon over the remaining dressing and add a few extra grinds of pepper.
  • Serve. Finish with a pinch of flaky salt and a little more lemon zest if you like. Serve right away while the asparagus is crisp and the eggs are creamy.