White Asparagus and Egg Salad

This unique and filling salad features a fried egg and flavorful, nutritious veggies. Enjoy for lunch or brunch!

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 pound baby potatoes
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  • 8 ounces sugar snap peas, trimmed and halved on the bias
  • 1 pound white asparagus, peeled and tough stems trimmed, cut into 2" pieces
  • 1⁄2 cup Simple Truth Organic™ Salted Butter
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon sugar
  • 4 cups Simple Truth Organic™ Baby Spring Mix
  • 4 Simple Truth Organic™ Brown Grade AA Eggs, fried
  • 1⁄4 cup Simple Truth Organic™ Chives, chopped


  • In a pot, boil potatoes in 2 inches of water; add salt. Cook until potatoes are tender, about 10 minutes. Remove with a slotted spoon and slice into ¼” thick rounds.
  • Add snap peas and asparagus to pot; boil until crisp-tender, about 2 minutes, then drain.
  • For the dressing: In a small saucepan, melt butter. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper.
  • Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.