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Asparagus Salad with Brie and Soft Boiled Eggs

Asparagus Salad with Brie and Soft Boiled Eggs

Course: Salad
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 Servings
Print Recipe
US Customary - Metric

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.