Anti Inflammatory Asparagus and Egg Salad with Lemon-Herb Vinaigrette
Bright, fresh, and genuinely satisfying, this salad brings together tender blanched asparagus and perfectly cooked eggs in a way that feels both light and substantial. The lemon-herb vinaigrette is where the real magic happens — extra-virgin olive oil, fresh lemon juice, Dijon mustard, and a pinch of turmeric come together into a smooth, emulsified dressing that coats every piece beautifully. Turmeric is one of the most well-studied ingredients for its natural compounds, and pairing it with healthy fat from the olive oil is a smart move that makes this dish work hard on multiple levels. Dry-roasted almonds scattered over the top add a satisfying crunch and a dose of good fats, while fresh parsley and chives keep everything tasting vibrant and garden-fresh. The technique here is simple but deliberate — the asparagus is drained without rinsing so residual heat finishes the cooking just right, and the eggs are quartered gently so the salad stays beautiful all the way to the table. It comes together in under 30 minutes and serves four, making it an easy weeknight option or an impressive addition to a weekend spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 lb asparagus, tough ends snapped off, cut into 2-inch pieces
- 4 large eggs
- ¼ cup dry-roasted almonds, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tsp lemon zest (optional)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil over high heat. Add the eggs and cook for 9 minutes for a fully set but still-tender yolk. Transfer the eggs with a slotted spoon to a bowl of cold water and let them cool for 5 minutes, then peel and quarter them.
- 2
Return the same pot of water to a boil. Add the asparagus pieces and cook until bright green and just tender with a slight resistance when pierced with a knife, about 2–3 minutes. Drain in a colander and spread on a cutting board to cool for 2–3 minutes — do not rinse, as the residual heat will finish the cooking.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!