French Asparagus & Egg Salad
A crisp and vibrant lunch featuring jammy eggs and tender-crisp asparagus. Tossed in a simple Dijon vinaigrette, it's a quick, high-protein meal.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthProtein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Whisk · Knife and cutting board
Time saver
Meal Prep Friendly: Boil the eggs and blanch the asparagus up to 3 days in advance. Store them in the fridge so you can assemble this lunch in just 2 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Bring a medium pot of water to…
- 01
Bring a medium pot of water to…
Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the water and boil for 9 minutes for slightly jammy centers, or 10-11 minutes for fully hard-boiled.
Allow: 9 minutes
Tap card to mark done - 02
Use a slotted spoon to transfer the…
Use a slotted spoon to transfer the eggs directly into a bowl of ice water to cool, leaving the boiling water on the stove.
Tap card to mark done - 03
Cut the trimmed asparagus into 2-inch pieces
Cut the trimmed asparagus into 2-inch pieces. Drop them into the remaining boiling water and blanch for 2 to 3 minutes until brilliantly green and tender-crisp. Drain and rinse under cold water to stop the cooking.
Look for: brilliantly green and tender-crisp
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Whisk together the olive oil
In a large serving bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and black pepper.
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Add the mixed greens
Add the mixed greens, sliced radishes, and cooled asparagus to the bowl, tossing gently to coat in the vinaigrette.
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Peel the cooled eggs
Peel the cooled eggs, slice them in half, and arrange them over the salad.
Ready when: everything is assembled and ready to enjoy
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