Salads are a mainstay of my diet, offering versatility and freshness that fit any meal. I savor a bowl of fresh greens and veggies not just for afternoon or dinner fare but for brunch and, occasionally, breakfast. This Roasted Asparagus Salad with Butter Leaf Lettuce, Brie, and Soft-Boiled Eggs strikes a balance between elegance and heartiness, perfect whether serving an intimate group or a hungry crowd.
Roasting Asparagus for Enhanced Flavor
Lightly roasting asparagus transforms the green spears, enhancing their flavor and bringing forth a subtle sweetness. The roasted asparagus pairs harmoniously with delicate butter leaf lettuce, creamy brie, crunchy herbed croutons, and a classic French vinaigrette.
Crafting the Perfect Croutons
Crafting the croutons from a French sourdough boule or another type of soft sourdough loaf adds a golden, crispy exterior while maintaining a wonderfully tender interior. The herbed croutons add a delightful crunch, elevating the texture of the salad. You may even want to make a double batch of these since they make a tasty snack, and anyone walking by the kitchen will smell them and want to grab a few.
The Finishing Touch: Soft-Boiled Eggs
The finishing touch on the Roasted Asparagus Salad with Butter Leaf Lettuce, Brie, and Soft-Boiled Eggs—the jammy, soft-boiled eggs! These bring richness and protein to the salad and elevate the dish into a luxurious meal, transforming a simple salad into a culinary delight fit for a Parisian garden fete. Combining these ingredients reminds us that sometimes, the most delectable meals are uncomplicated, turning everyday ingredients into something exceptional.
Asparagus, Brie and Bread Salad: Roasted Asparagus with Butter Leaf Lettuce, Brie, and Soft-Boiled Eggs
Ingredients
- 1 bunch of asparagus
- 2 heads butter leaf lettuce
- 3 jammy soft-boiled eggs
- 1/3 pound French Brie I used Auguste et fils Lepetit
- 1-2 tbsp minced chives or dill
Instructions
- Roast the Asparagus: Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 7-12 minutes until tender and slightly caramelized on the spear edges.
- Assemble the Salad: Place a layer of lettuce leaves on a platter or large bowl.
- Arrange egg halves on the lettuce.
- Cut the brie into small pieces and drop onto the lettuce.
- Scatter the croutons on top of the salad.
- Drizzle with dressing, sprinkle with chives or dill and serve.
Herbed Croutons
Ingredients
- 1/2 loaf sourdough bread
- 2 tsp mixed herbs or herbs du Provence
- 2 tbsp olive oil
- 1 clove garlic, minced (optional) add if you'd like a garlic flavored crouton
Instructions
- Turn on the broiler to high.
- Tear or cut sourdough bread into 1 ½ to 2-inch pieces and place in a large bowl.
- Drizzle olive oil over the bread and then sprinkle with herbs. If you are making garlic croutons, add the garlic to the olive oil before pouring over bread cubes.
- Season with a pinch each of salt and pepper.
- Toss to distribute the oil and seasonings.
- On a baking sheet, spread bread cubes in a single layer and broil until the croutons are browned; toss once or twice to brown all sides. Note: You’ll need to keep an eye on these as they broil, as they could burn quickly.
- Remove when croutons are golden and toasted on the outside while still tender on the inside.
Classic French Vinaigrette
Ingredients
- 1/4 cup Champagne vinegar red wine, or white balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp minced chives or shallots
- 1 ½ tbsp Dijon or grainy French mustard
- 1 tsp mixed herbs or Herbs du Provence
- 1/2 tsp honey optional
Instructions
- Place all ingredients into a jar or small bowl and either whisk or shake until combined.
Enjoy a Luxurious and Simple Meal
This roasted asparagus salad with butter leaf lettuce, brie, and soft-boiled eggs is more than just a salad—it’s a testament to how simple ingredients can be transformed into a luxurious and satisfying meal. Perfect for any time of day, this dish brings a touch of elegance and heartiness to your table. Enjoy it as a light brunch, a delightful lunch, or an elegant dinner option.
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This is a beautifully tasty salad, Eva Marie. I eat a lot of salads as my main dish, and agree with brunch, lunch, or dinner. I can’t say that I’ve ever thought of breakfast! 😉I’ll have to think about that. But this salad checks all the boxes I need to be enthused!
Yes, I’m a little strange with what I crave for breakfast. Mostly savory flavors and salad a couple of times a week 🤷🏻♀️
I really love this salad. It’s also great made with green beans if you don’t have asparagus. I hope you enjoy it!