Spanish Grilled Asparagus and Egg Salad Recipe
A light Spanish asparagus and egg salad is exactly the kind of dish you can easily imagine on the table in Spain on a warm spring evening, when asparagus season is in full swing. Tender, lightly charred asparagus is paired with creamy egg, olive oil and a touch of wine vinegar. This dish is a bit like a cross between a salad and tapas – you can serve it as a starter, a light dinner, or a side to grilled fish.
This salad captures the simplicity of Spanish cooking: just a few good ingredients, quick grilling, and a bright, tangy dressing. The contrast between warm, charred asparagus and creamy egg makes it feel both comforting and elegant, while still being light enough for a warm evening.
Chef's tips
Don’t overcook the asparagus – take it off the heat as soon as it softens but still has a bit of bite. If your asparagus spears are very thin, shorten the grilling time so they don’t dry out. Use the best olive oil you have, because its flavor really carries the whole dish.
How to serve
Serve on a large platter as part of a tapas spread with olives, good bread, and a simple tomato salad. For a more filling meal, add boiled baby potatoes or serve alongside grilled fish or seafood.
Ingredients
- asparagus - 300 g
- egg - 2 piece
- olive oil - 3 tablespoon
- wine vinegar - 1 tablespoon
- mustard - 0.5 teaspoon
- garlic - 0.5 clove
- lettuce - 60 g
- bell pepper - 0.5 piece
- olives - 8 piece
- salt
- black pepper
Preparation
- Place the eggs in a small pot, cover with cold water, bring to a boil and cook for 7–8 minutes from the moment the water starts boiling, so they are hard-boiled. Then drain and rinse with cold water and set aside to cool.
- Wash the asparagus and snap off the tough ends (they will naturally break in the right place when you bend them gently). If they are very thick, peel the lower part thinly with a vegetable peeler.
- Slice the bell pepper into thin strips, tear the lettuce into smaller pieces, and cut the olives in half.
- Heat a grill pan or regular frying pan with 1 tablespoon of olive oil over medium-high heat. Arrange the asparagus in a single layer and cook for 6–8 minutes, turning every 2 minutes, until darker grill marks appear and the asparagus softens but is still slightly crisp.
- In a small bowl, mix 2 tablespoons of olive oil, the vinegar, mustard, finely grated or pressed garlic, a pinch of salt and pepper. Stir until the dressing is smooth and slightly thickened.
- Peel the eggs and cut them into quarters.
- Arrange the lettuce on plates, then top with the grilled asparagus, pepper strips, olives and pieces of egg.
- Drizzle everything with the dressing, sprinkle lightly with freshly ground black pepper and serve immediately.
Storage
Sałatkę najlepiej zjeść od razu, bo sałata szybko więdnie. Jeśli chcesz przechować, sos trzymaj osobno i polej tuż przed podaniem.
