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Asparagus and Pea Shoots with Pistachios and Soft-Cooked Eggs

Scott Phillips

Servings: 8

Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Look for them at the farmers’ market or by the sprouts at your grocery store. Mâche or baby arugula can substitute.


  • 3 Tbs. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/2 tsp. granulated sugar; more to taste
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 lb. asparagus, preferably thick
  • 4 large eggs
  • 4 oz. pea shoots or mâche
  • Freshly ground black pepper
  • 1/2 cup roasted, salted pistachios, coarsely chopped
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 170
  • Fat (g): 20
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 95
  • Sodium (mg): 230
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 7


  • In a small bowl, whisk the lemon juice, mustard, sugar, and 1/2 tsp. salt. Gradually whisk in the oil. Set aside.
  • Snap off and discard the tough bottom ends of the asparagus. Cut off the tips and set aside. Thinly slice the spears on a sharp diagonal.
  • Bring a 3-quart saucepan of well-salted water to a boil. Add the tips and cook until just tender, about 2 minutes. With a slotted spoon, transfer the tips to a colander. Rinse with cold water to cool quickly. Transfer to a paper-towel-lined plate to dry. Repeat with the sliced spears; they’ll take about 1 minute.
  • In the same pot of water, boil the eggs for 6 minutes. Meanwhile, fill a medium bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to cool for 1 minute. Pat dry with paper towels, and carefully peel.
  • In a large bowl, dress the asparagus spears and pea shoots with just enough of the vinaigrette to coat lightly—you won’t use all of it—and season to taste with salt and pepper.
  • Put the asparagus tips in a small bowl, and dress with enough of the remaining vinaigrette to coat lightly.
  • Divide the spears and pea shoots among eight plates or mound onto a platter. Slice the eggs in half and arrange on top of the salad. Top with the asparagus tips and pistachios. Sprinkle lightly with sea salt. Serve immediately with any remaining dressing on the side.

Make Ahead Tips

You can cook and peel the eggs a day ahead. Cover and refrigerate. when ready to serve, bring a saucepan of water to a boil; take it off the heat, add the eggs, and reheat for about 1-1/2 minutes. You can blanch the asparagus 8 to 12 hours ahead; cover and refrigerate.


Rate or Review

Reviews (3 reviews)

  • JuliaGoolia | 04/18/2017

    I overcooked the eggs just a bit and substituted sunflower sprouts since I couldn't find pea shoots. Yet, it still turned out fantastic. Such great flavors, a wide variety of textures. It feels like something a high end restaurant would serve.

  • Canadiancutiecooks | 05/26/2016

    Such a great salad, the flavors really balance each other. I used sweet chili spiced pistachios to add a kick.

  • Aptekarka | 03/29/2016

    I like it!

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