Remoulade is such a classic sauce for asparagus, and the combination of egg and remoulade sauce is even better. Once you try this French-inspired recipe, you’ll be looking for reasons to make it again. And who needs a reason, other than spring, to make this elegant but satisfying dish?

Asparagus is one of those perfect vegetables that shines just as brightly in recipes that are served cold, room temperature, or warm. This asparagus dish with remoulade sauce and chopped hard-boiled eggs is specifically meant to be served chilled or at room temperature, so you can think of it for buffets and other occasions where a hot side isn’t in the cards. And all of the components can be made ahead of time and stored in the fridge.

This spring side dish goes perfectly with Grilled Chicken Breasts or Baked Ham, or if you want to stick to a vegetarian menu, serve it alongside a Simple Couscous Salad and maybe a Cherry Tomato Salad.

Ingredients for Asparagus with Eggs Remoulade

• Chilled steamed asparagus – Make sure to trim off the tough and woody bottoms.
• Remoulade sauce – Remoulade is a mayonnaise-based sauce that is tangy, herbaceous, and slightly spicy. It is very easy to make and a perfect pairing for asparagus.
• Hard-boiled eggs – You are going to want to make sure that the yolk is more towards the firmer side so it can hold its shape when chopped. Also, think about making your hard-cooked eggs in the oven.

How to Make Asparagus Egg Remoulade

1. Assemble the asparagus and egg: Place the chilled asparagus on a serving platter. Sprinkle the chopped hard-cooked eggs over the asparagus.

2. Finish the dish: Spoon the sauce over the eggs. Season with salt and pepper, and serve chilled.

Make-Ahead Chilled Asparagus Dish

This is also a great make-ahead dish with three basic components. The steamed and chilled asparagus can be made up to 2 days ahead of time and held in the fridge. The remoulade sauce can also be made 2 days ahead and stored in the fridge. And finally, the chopped hard-cooked eggs can be hard-boiled and refrigerated for up to 5 days before you pull together this dish. You can even chop the eggs a day or two ahead of time, so in the end, there’s nothing to do but assemble them right before you serve it.

You can also compile the whole dish and hold it in the fridge for several hours before serving. A perfect dish for a spring or summer party, and also with a lot of Easter feels!

What to Serve With Asparagus Remoulade

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Grilled Split Turkey Breast

Poached Salmon with Cilantro Sauce

More Asparagus Recipes

• Grilled Asparagus with Vinaigrette
• Garlicky Roasted Asparagus
• Asparagus with Herb Dipping Sauce
• Sesame Asparagus and Shiitake Mushrooms
• Asparagus with Scallion Chimichurri Sauce