Spring Asparagus Salad 

Spring has arrived, bringing with it the vibrant greens of the season—especially asparagus. Crisp, earthy, and packed with nutrients, asparagus is more than just a delicious addition to your plate; it’s a powerhouse for gentle cleansing and renewal. With its natural ability to support liver detoxification, strengthen the immune system, and nourish beneficial gut bacteria, this seasonal favorite is the perfect way to refresh your body from the inside out. Whether you’re looking to reset or simply enjoy the best flavors of spring, this asparagus salad is a bright, nourishing choice.

Spring Asparagus Salad 

Serves 2-4 

For the Dressing: 

1 ½ tablespoons extra virgin olive oil 

1 tablespoon apple cider vinegar 

1 teaspoon honey 

¼ teaspoon sea salt 

¼ medium red onion, thinly sliced 

For the Salad: 

1 bunch asparagus 

2 pasture-raised fresh eggs 

Fresh cilantro, chopped 

2 lettuce leaves (garnish) 

Directions: 

For the dressing: Mix together the olive oil, vinegar, honey, and sea salt. Stir until the salt is dissolved. Add the thinly sliced red onion and mix well. Allow the onions to marinate in the dressing for 15 minutes.  

For the Salad: Meanwhile, fill a small saucepan about 2/3 with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in far. Just enough to pierce a hole into the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up quickly rinse the eggs under cold water and set aside on a dry towel to cool further.  

As you are boiling the eggs, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally breaks. Place the asparagus spears into the steamer basket, cover the pot and bring the water to a boil. Cook for about 3-5 minutes, or until the asparagus is bright green and tender. Be careful not to over cook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness quickly rinse the asparagus in cold running water for about 30 seconds to stop the cooking.  

Salad Assembly: Place the lettuce leaves in a nice dish and top with steamed asparagus. Sprinkle with freshly chopped cilantro. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with additional cilantro, fresh ground pepper, and a bit of sea salt. Serve immediately.