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1. Arugula, Egg, and Asparagus Salad

Prep Time 20 minutes
Course Salad
Servings 4 People


  • 4 Large Eggs (in shells)
  • 3/4 tsp Kosher salt (crushed)
  • 1/2 tsp Black pepper (ground)
  • 1 tbsp Extra-virgin olive oil
  • 350 g Medium asparagus (trimmed)
  • 1/4 cup Skim Milk Greek yoghurt
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Water


  • Preheat the broiler on high flame.
  • Then, bring a small pot of water to a boil.
  • Cook for 8 minutes with eggs. Then, place eggs in freezing water for 2 minutes.
  • Peel eggs, quarter them, and season with salt and pepper.
  • Now, mix olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and asparagus on a baking sheet. Char it for 3 minutes and then cut it into 2-inch chunks.
  • Finally, mix ¼ teaspoon salt, ⅛ teaspoon pepper, yoghurt, juice, and one tablespoon water in a medium bowl. Top this mix with asparagus mixture and eggs.
  • Enjoy.


  • The asparagus with just a bit of char lends excellent richness to this simple 5-ingredient spring salad. 
  • Prefer medium stalks over pencil-thin ones, which can scorch and dry up too rapidly. 
  • A soft-boiled egg provides protein and richness to the salad. Before eating, let the slightly runny yolks mix with the rest of the salad. 
  • Whole-milk Greek yoghurt has a richer flavour and a softer tang than low-fat yoghurt. As a result, it works well as a binder for the lemony dressing. 
  • Serve with a slice of multigrain bread slathered in goat cheese.
Keyword Arugula, Asparagus, Eggs