Roasted Asparagus Egg Salad

Time to Cook: 
10 min
Time to Prepare: 
20 min
Number of Servings: 
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Roasting asparagus takes this salad up to the next level, giving the veggies a slightly nutty flavour. Creamy bits of egg and a lemon dressing make this salad a tasty bite, perfect for lunch with some crusty bread or served at dinner with grilled chicken. It's a great way to introduce asparagus to your kids, too! The eggs can be boiled ahead of time and be tucked away in the fridge for later, which would make this salad very easy to whip up at a moment's notice.

Kids can help you make this salad by snapping off the woody ends of the asparagus, or shaking up the dressing in a Mason jar. Why not get the whole family involved in dinner?

Spring asparagus roasted and topped with eggs makes a great salad


1 lb asparagus, woody ends snapped off

3 eggs, hard boiled and cooled to room temperature

1/4 cup olive oil, divided

salt and fresh cracked pepper


1/2 tsp honey

1/2 tsp dijon mustard

1 tsp chopped fresh dill

1 tsp capers


1. Snap the woody ends off the asparagus. In a large bowl, toss the asparagus with 1 tbsp of olive oil until well coated, and sprinkle with salt and cracked pepper.

roasted asparagus

2. Heat oven to 400 F. Put a rimmed pan that you are going to roast the asparagus on in the oven for a few minutes to heat up.

3. Put the asaparagus on the pan and roast until tender crisp, stirring occasionally, for about 10 minutes. The time depends on how thick your spears are so watch them carefully.

4. While the asparagus is roasting, measure 3 tbsp olive oil, mustard, honey, capers, dill, salt, pepper, and the juice from 1/2 lemon in a mason jar. Put the lid on tightly and give it a good shake until it's emulsified.


5. When the asparagus is finished cooking, set it aside to cool to room temperature, then pile on a platter. Just before serving, chop the eggs finely and mound on top of the asparagus. Drizzle with some of  the dressing. Serve immediately!

roasted asparagus egg salad