French Asparagus and Eggs is just about the perfect combination: tender asparagus spears paired with soft-boiled eggs and topped with savory prosciutto and parmesan cheese. One of my all-time favorite French lunches!
The only thing this dish needs alongside it is a fresh baguette to mop up the plate. Or, even better, some garlic bread made from a baguette!
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Why Make This Recipe
Asparagus and eggs are a classic combination, and you can find this salad on the menu of many French bistros. It was an absolute favorite of mine when we lived in France, especially in the spring, when fresh asparagus dominates the farmers’ markets. Here’s why I love it:
- A salad that is actually satisfying, thanks to being packed with high-protein ingredients
- Great recipe for asparagus season
- Can be made in under 20 minutes
- Pretty enough for company
🥗 Ingredients
- Asparagus: Choose asparagus that does not look wilted. Check the asparagus tips carefully to make sure they are fresh and not soft. Purple asparagus or white asparagus can also be used, rather than the classic green asparagus.
- Eggs: This recipe calls for soft-boiled eggs, but you can substitute hard-boiled eggs if you prefer less runny egg yolks.
- Shallots: These add a lovely, mild oniony flavor to the vinaigrette, but you can substitute minced white onion, red onion, or even some sliced scallions.
- Olive Oil: Use a high-quality extra-virgin olive oil for the best flavor. It really shines in this vinaigrette.
- Prosciutto: The combination of prosciutto with asparagus is so delicious, but you could leave it off if you want a meat-free salad. Good substitutes (for meat-eaters) include Serrano ham or some cooked bacon slices crumbled over the top.
🥣 Step-by-Step Instructions
Trim ends of 2 bunches of asparagus either with a knife or by breaking off the ends with your hands.
Fill a large saucepan with an inch of water. Put a steamer basket into the saucepan. Bring the water to a boil over high heat. Add asparagus and turn heat down to medium-high. Cover pot and steam asparagus for 3-4 minutes, moving them around a couple of times to cook evenly. When the asparagus is just barely fork-tender, remove steamer basket and run asparagus under cold water. Then place on a clean kitchen towel or paper towels to dry.
Bring a medium pot of water to boil, then add 4 eggs. Boil for 7 minutes. While eggs are boiling, fill a medium bowl with ice water. When eggs are done, remove from pan and place into ice water bowl. When eggs are cool enough to handle, peel them carefully (since they are soft-boiled, they will not feel firm like a hard-boiled egg).
While asparagus and eggs are cooking, whisk together 1 ½ tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, and 1 tablespoon minced shallots in a small bowl. Slowly pour in 4 tablespoons olive oil, while whisking continuously. Add in ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, then taste and add more seasoning if desired.
Add asparagus to a large serving platter, then drizzle with vinaigrette. Slice eggs in half and arrange over asparagus.
Arrange 2 ounces of prosciutto in strips over asparagus.
Shave parmesan cheese over the top using a vegetable peeler. Season with salt and pepper, and serve!
🧐 Recipe FAQs for Asparagus with Eggs
Most of the components of this dish can be made in advance, though it will take a little bit of time to assemble it. Steam asparagus, then pat dry and keep chilled. Soft-boiled eggs can also be boiled in advance and kept in the refrigerator until ready to serve. The vinaigrette can be made in a jar, then stored in the refrigerator. Shake well before serving.
Store leftovers in an airtight container in the refrigerator. If the eggs have been peeled and sliced, they will keep for about 24 hours. The asparagus will keep for 2-3 days. Try to keep the components separate if possible—otherwise the asparagus and prosciutto will soften in the vinaigrette.
👩🍳 Expert Tips
If your asparagus have quite thick stalks, use a vegetable peeler to peel the skin, particularly on the lower part of the stem. The skin on thick asparagus stalks can be a little tough and hard to chew through if you don’t peel the outer layer.
Asparagus and poached eggs is also a delicious and classic combination in French cuisine—feel free to replace the soft-boiled eggs with poached eggs in this recipe.
If you are looking for an easier way to make soft-boiled eggs, I have to recommend my favorite little egg cooker (sponsored link). I use this cooker all.the.time, as it makes perfect soft-boiled and hard-boiled eggs! Plus, steaming the eggs makes them easier to peel.
To make a vegetarian version of this asparagus salad, just leave off the prosciutto and choose a cheese that is not made with animal rennet.
Want to add even more flavor? A sprinkling of chopped fresh herbs like parsley, basil, or dill are lovely on this dish. Or sprinkle some chopped capers on top. A drizzle of hollandaise sauce instead of vinaigrette is also a delicious option.
In France, white asparagus is maybe even more popular than green asparagus. If you have the chance to try some, check out my white asparagus recipes: Asparagus Mimosa and White Asparagus Gratin.
And of course, there are other great ways to use regular green asparagus, as in my Smoked Salmon Asparagus Pasta and my Sautéed Asparagus and Mushrooms.
Other French Salad Recipes
If you love salads that are more interesting that your typical lettuce, tomato, and cucumbers, you're going to want to check out some of my other French salad recipes. Here are a few favorites:
If you try this recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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French Asparagus and Eggs
Ingredients
- 2 bunches asparagus (2 pounds)
- 4 eggs
- 1 ½ tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- 1 tablespoon minced shallots
- 4 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ounces prosciutto
- Parmesan cheese shaved
Instructions
- Trim ends of asparagus either with a knife or by breaking off the ends with your hands.
- Fill a large saucepan with an inch of water. Put a steamer basket into the saucepan.
- Bring the water to a boil over high heat.
- Add asparagus and turn heat down to medium-high. Cover pot and steam asparagus for 3-4 minutes, moving them around a couple of times to cook evenly. When the asparagus is just barely fork-tender, remove the steamer basket, and rinse asparagus under cold water. Then place on a clean kitchen towel or paper towels to dry.
- Bring a medium pot of water to boil, then add eggs. Boil for 7 minutes.
- Fill a medium bowl with ice water.
- When eggs are done, remove from pan and place into ice water bowl. When eggs are cool enough to handle, peel them carefully (since they are soft-boiled, they will not feel firm like a hard-boiled egg).
- While asparagus and eggs are cooking, whisk together lemon juice, lemon zest, dijon mustard, and shallots in a small bowl.
- Slowly pour in olive oil, while whisking continuously. Add in salt and pepper, then taste and add more seasoning if desired.
- Add asparagus to a large serving platter, then drizzle with vinaigrette.
- Slice eggs in half and arrange over asparagus.
- Pull off strips of prosciutto and arrange over asparagus.
- Shave parmesan cheese over the top using a vegetable peeler.
- Season with salt and pepper, and serve!
Notes
Nutrition
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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