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Asparagus Salad with Prosciutto, Soft Poached Eggs and a Dijon Vinaigrette

Asparagus Salad with Eggs and Prosciutto: with soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette.

Course Salad
Cuisine American
Keyword Asparagus, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 238 kcal
Author Adapted from Seamus Mullen


For The Salad:

  • 2 bunches asparagus (24 stalks), stalks trimmed
  • 3 large eggs
  • 1 small shallot medium-to-thick trimmed
  • 8 slices prosciutto
  • 2 ounces pea shoots
  • 1 ounce Asiago cheese, shaved

For The Vinaigrette:

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey (omit for Keto/Low-Carb)
  • 1 clove garlic , minced
  • 1 tablespoon extra virgin olive oil
  • pinch of pepper
  • pinch of salt


For the Salad:

  1. Put a large pot of salted water on to boil.   Fill a large bowl with ice water and place next to the stove.

  2. Once water is boiling, add asparagus and wait for water to return to a boil. Continue to cook asparagus for 2½ minutes, then immediately transfer to the ice water with a slotted spoon.

  3. Return water to a boil and add eggs, then cook for 7 minutes. While the eggs are cooking remove the asparagus to a clean kitchen towel and pat dry.

  4. Transfer the eggs to the ice water and let stand until cool.  (Tip: When eggs are cool enough to handle, remove from the water and gently crack each egg on the counter in several different places.  Then return back to the ice water to cool.  This will help the egg shell to come off more easily.)

For The Vinaigrette:

  1. Combine all Vinaigrette ingredients in a bowl, and whisk until dressing comes together.

To Serve:

  1. Gently remove shell from each egg, and cut each egg in half.

  2. Arrange the asparagus and eggs on a large platter and sprinkle with salt and pepper. Then drizzle with the vinaigrette. Top with prosciutto, shallot, sprouts and Asiago Cheese.

Recipe Notes

To add a slight smoky flavor sprinkle the salad with smoked paprika.