Cooking with Maria Hines: Truffled Asparagus Salad Recipe

James Beard Award-winning chef Maria Hines helps you level-up your next outdoor gathering with a tasty recipe for asparagus salad that's vegetarian, gluten-free and keto- and paleo-friendly.

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Asparagus salad on a plate

Truffled Asparagus Salad

Makes 4 servings | Vegetarian, Gluten Free, Keto, Paleo


  • 1 bunch asparagus spears, about 1 pound
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon truffle oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


Step 1

Trim the woody ends off the base of the asparagus spears, removing about 2 inches.

Step 2

Bring a large pot of salted water to a boil. Add the asparagus and reduce the heat to low. Cover and simmer for 5 to 8 minutes, until it is just cooked through and tender. Do not overcook—the asparagus should be bright green and snappy.

Step 3

Drain the asparagus in a colander and immediately rinse with very cold water until cool. This will help prevent further cooking and preserve that verdant color.

Step 4

To soft boil the eggs, bring a small pot of water to a boil. Use a spoon to gently drop in the eggs. Immediately set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under very cold water until just warm to the touch. Set aside.

Step 5

In a large sauté pan, heat the olive oil over high heat. When the oil is very hot and has ripples, add the cherry tomatoes in a single layer and cook them without moving for 3 to 4 minutes, until they get a nice, burnished char on one side. Season with salt and pepper and place the tomatoes and their pan juices on a small plate until ready to use.

Photo Credit: Marshall Photography

Step 6

Add the lemon juice to a medium bowl, and slowly drizzle in the truffle oil, whisking until the vinaigrette is thick and emulsified. Add salt and pepper to taste. Add the asparagus to the bowl and stir to combine, making sure the asparagus is well coated.

Step 7

To serve, stack the asparagus onto a platter and sprinkle the cherry tomatoes over the top. Peel the eggs and cut into halves, placing them across the platter. Using a rubber spatula, scrape any residual vinaigrette and cherry juice over the top.

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Recipe from Chef Maria Hines, Peak Nutrition: Smart Fuel for Outdoor Adventure.


This year, REI collaborated with West Elm to co-create a collection that makes it easier than ever to make yourself at home outside. To celebrate, we invited Maria Hines, a James Beard Award-winning chef and co-author of Peak Nutrition: Smart Fuel for Outdoor Adventure, to show you how to level-up your next outdoor gathering with tasty and nutritious dishes.