Asparagus Nicoise Recipe

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This Asparagus Nicoise Recipe is a fresh and vibrant recipe, which is made with tender asparagus and flaked tuna. It’s the perfect spring lunch, ready in about 20 minutes.

Asparagus Nicoise Recipe Ingredients

4 large free-range eggs
250g asparagus
160g ripe mixed-coloured cherry tomatoes
6 black olives (stone in)
2 heaped teaspoons Dijon mustard
6 tablespoons of olive oil
3 tablespoons of red wine vinegar
1 x 145g tin of tuna in spring water, from sustainable sources
40g watercress
Sea salt and black pepper

How To Make Asparagus Nicoise

Cook the Eggs: Lower the eggs into a pan of vigorously simmering salted water and boil for exactly 5½ minutes for a perfect, jammy yolk.
Prep the Salad Ingredients: While the eggs cook, snap off and discard the woody ends of the asparagus. Halve the cherry tomatoes and squash the olives to easily remove the stones.
Make the Vinaigrette: In a clean jam jar with a lid, combine the Dijon mustard, olive oil, and red wine vinegar. Seal the lid and shake vigorously until well combined. Season to perfection with salt and pepper.
Cook the Asparagus: When the time is up on the eggs, remove them with a slotted spoon and set them aside. Place the asparagus spears into the same boiling water and cook for 3 minutes, or until just tender-crisp.
Assemble the Salad: Drain the asparagus and toss it in a large bowl with the olives, tomatoes, and 2 tablespoons of the dressing. Divide this mixture between your plates. Drain the tuna and flake it over the salads.
Finish and Serve: Refresh the eggs under cold water until they are cool enough to handle, then peel and cut them in half. Arrange the egg halves on the salad, top with the watercress, and drizzle with a little more dressing. Serve immediately with crusty bread.

Recipe Tips

How to get the perfect jammy egg? The timing is crucial. Boiling the eggs for exactly 5½ minutes and then immediately refreshing them in cold water stops the cooking process and results in a perfectly set white with a soft, jammy yolk.
Can I use a different fish? Absolutely. This salad would be delicious with a flaked, grilled salmon fillet or good-quality canned salmon instead of tuna.
How to prevent soggy asparagus? The key is to blanch the asparagus briefly. Cooking it for just 3 minutes in boiling water will make it tender while still retaining a pleasant, crisp bite.
Can I make the dressing ahead of time? Yes, the vinaigrette can be made up to a week in advance and stored in a sealed jar in the refrigerator. Just give it a good shake to re-emulsify it before using.

What To Serve With Asparagus Nicoise

This is a wonderful light lunch on its own, but it also pairs beautifully with:

A slice of warm, crusty sourdough or French bread
Boiled new potatoes, tossed in a little butter and parsley
A crisp glass of rosé or Sauvignon Blanc

How To Store Asparagus Nicoise

This salad is best enjoyed fresh, right after it’s made. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator for up to a day. The dressing can be kept in a jar in the fridge for up to a week.

Asparagus Nicoise Nutrition Facts

Calories: 400-500 kcal
Fat: 30g
Carbohydrates: 10g
Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What makes this a Nicoise salad?

A classic Salade Nicoise typically includes tuna, green beans, hard-boiled eggs, tomatoes, and olives. This recipe is a spring-inspired twist, substituting the traditional green beans with fresh, tender asparagus.

Can I use canned asparagus?

It’s not recommended. The beauty of this dish lies in the fresh, tender-crisp texture of the blanched asparagus, which you cannot get from a can.

Can I make this recipe vegetarian?

Yes. To make a vegetarian version, simply omit the tuna and add a can of rinsed cannellini beans or chickpeas for a protein boost.

Try More Recipes:

Pan-cooked Asparagus & Seafood Recipe
Tender Asparagus Recipe
Asparagus Quiche & Soup Recipe

Course: SaladsCuisine: French-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

A vibrant spring take on the classic Nicoise salad, featuring tender-crisp asparagus, jammy soft-boiled eggs, and a zesty Dijon vinaigrette.

Ingredients

4 large free-range eggs
250g asparagus
160g cherry tomatoes, halved
6 black olives, destoned
2 tsp Dijon mustard
6 tbsp olive oil
3 tbsp red wine vinegar
1 (145g) tin of tuna in spring water
40g watercress

Directions

Boil the eggs in simmering water for exactly 5½ minutes. Remove and set aside.
In the same water, boil the trimmed asparagus for 3 minutes until tender-crisp.
Make the dressing by shaking the mustard, olive oil, and vinegar in a sealed jar.
Drain the asparagus and toss with the tomatoes, olives, and some of the dressing.
Divide the asparagus mixture between plates. Flake the drained tuna over the top.
Peel and halve the cooled eggs and arrange them on the salad.
Top with watercress, drizzle with more dressing, and serve.

Notes

The 5½-minute egg timing is crucial for achieving a perfect, jammy yolk.
Using the same pot to cook the eggs and then the asparagus is an efficient time-saver.
The leftover dressing can be stored in a jar in the refrigerator for another use.
This salad is best assembled just before serving to maintain the best texture.