Charred Asparagus, Arugula, and Egg Salad
Charred Asparagus, Arugula, and Egg Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Perfect spring salad with charred asparagus, arugula, pecans, and soft boiled eggs. Topped with a homemade Greek yogurt dressing.
Course: Salad
Cuisine: Dinner
Servings: 4
Author: Emily
  • 4 large eggs
  • 3/4 tsp salt divided
  • 1/2 tsp black pepper divided
  • 2 Tbsp olive oil divided
  • 12 asparagus spears ends trimmed
  • 1/3 cup pecan whole/pieces
  • 1 Tbsp lemon juice
  • 1/4 cup plain whole milk Greek yogurt
  • 1 Tbsp water
  • 5 oz package of baby arugula
  1. Preheat broiler to high
  2. Bring a small sauce pan filled with water to boil. Carefully add eggs. Cook 8 minutes, then Immediately remove from boiling water and place in an ice bath for 2 minutes. Peel eggs, cut into quarters and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
  3. Arrange asparagus in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper. Broil for 5-8 minutes, until lightly charred. Remove from pan and cut into 1-2 inch pieces.
  4. Combine remaining 1/4 tsp salt, 1/8 tsp pepper, 1 tbsp olive oil, yogurt, lemon juice, and water in a medium bowl.
  5. Divide arugula between plates, top with asparagus, soft boiled eggs, and pecans. Drizzle with dressing.
  6. Enjoy!