Salads are a mainstay of my diet, offering versatility and freshness that fit any meal. I savor a bowl of fresh greens and veggies not just for afternoon or dinner fare but for brunch and, occasionally, breakfast. This Asparagus Salad with Brie and Soft Boiled Eggs strikes a balance between elegance and heartiness, perfect whether serving an intimate group or a hungry crowd.
Roasting Asparagus for Enhanced Flavor
Lightly roasting asparagus transforms the green spears, enhancing their flavor and bringing forth a subtle sweetness. The roasted asparagus pairs harmoniously with delicate butter leaf lettuce, creamy brie, crunchy herbed croutons, and a classic French vinaigrette.
Crafting the Perfect Croutons
Crafting the croutons from a French sourdough boule or another type of soft sourdough loaf adds a golden, crispy exterior while maintaining a wonderfully tender interior. The herbed croutons add a delightful crunch, elevating the texture of the salad. You may even want to make a double batch of these since they make a tasty snack, and anyone walking by the kitchen will smell them and want to grab a few.
The Finishing Touch: Soft-Boiled Eggs
The finishing touch on the Asparagus Salad with Brie, and Soft-Boiled Eggs—the jammy, soft-boiled eggs! These bring richness and protein to the salad and elevate the dish into a luxurious meal, transforming a simple salad into a culinary delight fit for a Parisian garden fete. Combining these ingredients reminds us that sometimes, the most delectable meals are uncomplicated, turning everyday ingredients into something exceptional.
Asparagus Salad with Brie and Soft Boiled Eggs
Ingredients
- 1 bunch of asparagus
- 2 heads butter leaf lettuce
- 3 jammy soft-boiled eggs
- 1/3 pound French Brie I used Auguste et fils Lepetit
- 1-2 tbsp minced chives or dill
Instructions
- Roast the Asparagus: Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 7-12 minutes until tender and slightly caramelized on the spear edges.
- Assemble the Salad: Place a layer of lettuce leaves on a platter or large bowl.
- Arrange egg halves on the lettuce.
- Cut the brie into small pieces and drop onto the lettuce.
- Scatter the croutons on top of the salad.
- Drizzle with dressing, sprinkle with chives or dill and serve.
Herbed Croutons for Asparagus Salad with Brie and Soft Boiled Eggs
Ingredients
- 1/2 loaf sourdough bread
- 2 tsp mixed herbs or herbs du Provence
- 2 tbsp olive oil
- 1 clove garlic, minced (optional) add if you'd like a garlic flavored crouton
Instructions
- Turn on the broiler to high.
- Tear or cut sourdough bread into 1 ½ to 2-inch pieces and place in a large bowl.
- Drizzle olive oil over the bread and then sprinkle with herbs. If you are making garlic croutons, add the garlic to the olive oil before pouring over bread cubes.
- Season with a pinch each of salt and pepper.
- Toss to distribute the oil and seasonings.
- On a baking sheet, spread bread cubes in a single layer and broil until the croutons are browned; toss once or twice to brown all sides. Note: You’ll need to keep an eye on these as they broil, as they could burn quickly.
- Remove when croutons are golden and toasted on the outside while still tender on the inside.
Classic French Vinaigrette
Ingredients
- 1/4 cup Champagne vinegar red wine, or white balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp minced chives or shallots
- 1 ½ tbsp Dijon or grainy French mustard
- 1 tsp mixed herbs or Herbs du Provence
- 1/2 tsp honey optional
Instructions
- Place all ingredients into a jar or small bowl and either whisk or shake until combined.
Enjoy a Luxurious and Simple Meal
This roasted asparagus salad with butter leaf lettuce, brie, and soft-boiled eggs is more than just a salad—it’s a testament to how simple ingredients can be transformed into a luxurious and satisfying meal. Perfect for any time of day, this dish brings a touch of elegance and heartiness to your table. Enjoy it as a light brunch, a delightful lunch, or an elegant dinner option.
For more recipes and travel stories, explore A Nourished Life by Eva Marie.
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This is a beautifully tasty salad, Eva Marie. I eat a lot of salads as my main dish, and agree with brunch, lunch, or dinner. I can’t say that I’ve ever thought of breakfast! ????I’ll have to think about that. But this salad checks all the boxes I need to be enthused!
Yes, I’m a little strange with what I crave for breakfast. Mostly savory flavors and salad a couple of times a week ????????♀️
I really love this salad. It’s also great made with green beans if you don’t have asparagus. I hope you enjoy it!