Asparagus-Celery Salad with Hard-Boiled Eggs

Keep boiled eggs on hand to make this an even quicker dish to throw together. Just chop, toss, and enjoy!
Publish date:
asparagus celery salad hard boiled eggs

Recipe by Alexa Weibel

Start to Finish: 20 minutes

Servings: 4


  • 2 small shallots, finely chopped (about 1/4 cup)

  • 3 tbsp. EVOO

  • 1 tsp. lemon zest plus 1 tbsp. juice (from 1 lime)

  • 1 tsp. plus 1 tbsp. finely chopped fresh tarragon

  • 1 tbsp. Champagne vinegar

  • 2 tsp. Dijon mustard

  • 1/2 lb. asparagus, trimmed of tough ends and thinly cut on a sharp angle into 1/2-inch pieces (about 3 cups)

  • 3 stalks celery, cut on a sharp angle into 1/2-inch pieces (about 1 1/2 cups)

  • 3/4 cup (packed) fresh flat-leaf parsley leaves

  • 2 hard-boiled eggs, peeled


1. In a large bowl, whisk the shallots, oil, lemon zest and juice, 1 tsp. tarragon, the vinegar, and Dijon. Season the dressing with salt and pepper. Gently mix in the asparagus, celery, parsley, and the remaining 1 tbsp. tarragon; season.

2. Divide the salad among plates. Finely grate the eggs on top. Serve immediately.