Asparagus Endive Salad 400x312 1.jpg

Asparagus & Endive Salad with Boiled Eggs

5 from 1 vote
Asparagus Endive Salad 400x312 1.jpg
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Asparagus & Endive Salad with Boiled Eggs

Course: Salad
Servings: 4 servings
Calories: 175kcal


  • 1 pound asparagus , trimmed and cut on the diagonal into 2-inch pieces
  • 4 small Belgian endive heads , halved lengthwise and thinly sliced crosswise
  • 1 medium fennel bulb , trimmed, cored, and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • Sea salt and black pepper , to taste
  • 4-8 boiled eggs , peeled and halved


  • Place the asparagus pieces into a high-sided skillet. Add about ¼-inch of water to the pan. Place over medium heat and bring to a simmer. Cover and simmer until the asparagus is bright green and crisp-tender, 2-4 minutes. Drain the asparagus in a colander and rinse with cold water. Transfer to a large bowl.
  • Add the endive and fennel to the bowl with the asparagus. Toss to combine. Add the oil, lemon juice, and honey. Toss to coat. Season to taste with salt and pepper.
  • Serve the salad with the boiled eggs on the side.


Nutrition Facts
Asparagus & Endive Salad with Boiled Eggs
Amount Per Serving
Calories 175 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 187mg62%
Sodium 96mg4%
Potassium 653mg19%
Carbohydrates 16g5%
Fiber 6g24%
Sugar 7g8%
Protein 10g20%
Vitamin A 1211IU24%
Vitamin C 16mg19%
Calcium 92mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asparagus Dairy Free Magazine
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