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4.67 from 3 votes

Grated Egg Avocado Asparagus Salad

Recipe from Two Peas and Their Pod

Roasted asparagus salad with grated hard-boiled eggs, avocado, pistachios, and a simple lemon dressing. This simple spring salad goes great with any meal
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: spring
Servings: 4
Calories: 252kcal


For the salad:

  • 1 bunch asparagus, tough ends trimmed
  • 2 teaspoons olive oil
  • Kosher salt and black pepper, to taste
  • 2 or 3 hard boiled eggs, peeled
  • 1 large avocado, diced
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/4 cup chopped pistachios
  • Chives, chopped, for garnish, optional

For the dressing:


  • Preheat oven to 400 degrees F.
  • Place the asparagus on a large baking sheet, drizzle with olive oil, then toss until well coated. Spread the asparagus in a single layer and season with salt and pepper. Place the baking sheet in the oven and roast for 12 to 15 minutes or until tender, but still crisp. Don’t overcook.
  • While the asparagus is roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, and honey. Season with salt and pepper.
  • Transfer the asparagus to a platter. Drizzle with a little dressing.
  • Use a microplane to grate the hard-boiled eggs over the asparagus. Top with diced avocado, Parmesan cheese, and chopped pistachios. Drizzle with a little more dressing and season with salt and pepper, to taste. Garnish with chives, if using. Serve immediately.


You can use 2 or 3 hard-boiled eggs. This salad is best the day it is made. 


Calories: 252kcal | Carbohydrates: 9g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 97mg | Sodium: 308mg | Potassium: 377mg | Fiber: 4g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg