Asparagus Pea Shoot Salad with Pistachios and Soft Cooked Eggs


Asparagus Pea Shoot Salad with Pistachios and Soft Cooked Eggs
A bright lemon vinaigrette dresses this unique salad. A great addition to a brunch or dinner or would make a great lunch entree salad.
Recipe type: Salad
Serves: 8
  • For the Vinaigrette
  • ¼ cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon granulated sugar, or more to taste
  • ¼ cup olive oil (feel free to adjust your oil to lemon juice ratio to your taste. I prefer my vinaigrette on the acidic side.)
  • Kosher salt and freshly ground black pepper, to taste
  • For the Salad
  • 2 pounds asparagus, cut on the diagonal
  • 4 large eggs, soft cooked
  • 4 ounces of pea shoots (arugula is an acceptable substitution)
  • ½ cup roasted, salted pistachios, coarsely chopped
  • Flaky sea salt
  1. In a small bowl, whisk together the ingredients for the vinaigrette and set aside.
  2. Prepare the asparagus. Snap off the woody ends and discard. Cut off the tips and set aside. Thinly slice the spears on the diagonal.
  3. Bring 3 quarts of salted water to a boil. Add the asparagus tips and cook until tender, about 2 minutes. Remove the tips with a slotted spoon, and transfer to a colander, rinse in cold water to cool quickly. Transfer tips to a paper towel to dry. Repeat the process with the sliced spears, this will take about 1 minute cooking time.
  4. Using the same water, boil the eggs for 6 minutes.
  5. While eggs are cooking, prepare an ice water bath. When eggs are done cooking, using a slotted spoon transfer immediately to the ice water bath. Cool eggs completely, peel and slice in half.
  6. In a large bowl, lightly dress the asparagus and pea shoot. You may not use all the vinaigrette. Season taste with salt and pepper.
  7. Top the salad with the egg and pistachios. Sprinkle lightly with sea salt.
Don't limit yourself to pea shoots in this salad. Arugula is an acceptable substitution.


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