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.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthHair changes
Rule out the bigger picture
Hair changes can have several causes. Track the pattern and ask a clinician about persistent or sudden changes.
Track: timing + shedding pattern
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 20-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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.
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.
Tap card to mark done - 04
In a large serving bowl
In a large serving bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and black pepper.
Tap card to mark done - 05
Add the mixed greens
Add the mixed greens, sliced radishes, and cooled asparagus to the bowl, tossing gently to coat in the vinaigrette.
Tap card to mark done - 06
Peel the cooled eggs
Peel the cooled eggs, slice them in half, and arrange them over the salad.
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The nutrition underneath
Why this bowl holds together
Meal Prep Friendly
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.
Peeling Trick
Peeling Trick: Plunging the eggs into an ice bath isn't just to cool them down—it shrinks the egg slightly from the shell, making peeling completely effortless.
Portion Note
Portion Note: Relying on four eggs provides the necessary 25g+ of protein to protect your metabolism and fuel hair growth, keeping you full without needing heavy, processed additions.
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