Grilled Asparagus Salad with Soft-Boiled Eggs and Mustard Vinaigrette

Charred, still-snappy asparagus and jammy eggs sit over peppery greens with a sharp Dijon, shallot, and lemon vinaigrette.

41 min

4 servings

Ingredients

1 lb medium asparagus, woody ends snapped off

4 large eggs

6 tbsp extra-virgin olive oil, divided

2 tbsp Dijon mustard

1 1/2 tbsp white wine vinegar

1 medium lemon, zested and juiced

1 small shallot, finely minced

1/2 tsp kosher salt, divided

1/4 tsp freshly ground black pepper, divided

4 oz baby arugula

2 tbsp chopped fresh dill

2 tbsp chopped fresh chives

Medium saucepan · Slotted spoon · Bowl for ice water · Whisk · Outdoor grill or grill pan · Serving platter

Keep the spears snappy

Use medium-high heat and turn often; remove the asparagus as soon as char marks appear and the centers still feel firm.

Prepare the eggs early

The eggs can be cooled and peeled before assembly; keep them chilled and halve them just before serving.

01. Bring enough water to cover the eggs by 1 inch to a boil before adding them.

02. Lower in the eggs and maintain a gentle simmer for 7 minutes so the yolks stay jammy.

03. Stop the cooking in ice water for 5 minutes, then crack and peel the eggs under cool running water.

04. Whisk shallot, Dijon, vinegar, lemon, 1/4 tsp salt, and 1/8 tsp pepper; slowly whisk in 4 tbsp oil until glossy.

05. Dry the asparagus and toss with 2 tbsp oil plus the remaining salt and pepper for even browning.

06. Heat a grill to medium-high with its lid closed, or heat a dry grill pan until very hot.

07. Turn the asparagus every 1 to 2 minutes for 5 to 7 minutes; stop at dark marks while the centers remain firm.

08. Toss arugula with enough vinaigrette to gloss it, then arrange the warm asparagus on top.

09. Add halved eggs, dill, and chives, and pass remaining dressing at the table.