Asparagus and Spinach Salad with Egg

4 Reviews
100% would make this recipe again

A delicious and healthy spring salad.

Preparation : 15 min Cooking : 10 min
190 calories/serving


12 asparagus, average size 240 g
2 eggs size large, boiled and quartered
8 cups baby spinach 130 g
1/4 cup extra virgin olive oil 65 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 clove garlic, minced
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Let them cool down 10 min or so.
  3. Meanwhile, boil the eggs (10 min), cool them down immediately in cold water, then cut into quarters.
  4. Put the spinach in a salad bowl. In a small bowl, mix the oil, lemon juice, minced garlic, salt and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Pour the vinaigrette over the spinach, then mix.
  5. Transfer the spinach to the plates. Portion out the asparagus and quartered eggs on top of the spinach, then serve.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




18 g

27 %

Saturated 2.9 g
+ Trans 0 g

15 %


110 mg


60 mg

2 %


4 g

1 %


1 g

6 %


1 g

Net Carbs

3 g


5 g

Vitamin A

58 %

Vitamin C

23 %


4 %


10 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 3

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4 Reviews (4 with rating only) 100% would make this recipe again

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