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Roasted asparagus, tomatoes and egg salad

Asparagus Egg Salad

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Cutting Board
  • Cuisine: Vegetarian
  • Diet: Low Calorie


A light and refreshing salad of baked asparagus and tomatoes, served with eggs and parmesan.


  • 20 stalks asparagus, ends trimmed
  • 15 grape tomatoes
  • 2 large eggs, boiled and peeled
  • 2 tablespoons capers
  • shaved parmesan cheese
  • 1 tablespoon scallion, thinly sliced into strips (optional)
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon sherry vinegar
  • Salt and pepper


  1. Preheat oven to 350ºF.
  2. On a cooking tray, lay aluminum and brush with 1 tablespoon olive oil. Add asparagus and tomatoes. Bake asparagus in the oven for 15 minutes and take out and let cool to room temperature.
  3. Cook the tomatoes for an additional 8 minutes and take out. You can peel the skin or leave it on, it’s a textural preference. Let cool to room temperature.
  4. Put the eggs in a mixing bowl and mash with a fork until granular. Season with salt and pepper and set aside.
  5. Assemble the salad starting with a layer of asparagus. Top with a few tomatoes and add more asparagus. Repeat until all are used. Top with eggs, shaved parmesan, capers and scallions.
  6. Whisk olive oil with sherry vinegar and a little salt and pepper in a bowl and drizzle on top of the salad. Serve immediately.


Save this salad on a plate, covered with plastic wrap. Refrigerate for up to 2 days.


  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6.7g
  • Sodium: 283mg
  • Fat: 3.7g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 2.7g
  • Trans Fat: 0g
  • Carbohydrates: 12.1g
  • Fiber: 5.2g
  • Protein: 11.2g
  • Cholesterol: 186mg
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