Asparagus, Bacon and Egg Salad

I have this habit of making an ingredient one way (especially vegetables) and never really branching out into anything else. When I saw this salad recipe, I knew I really should give it a chance. It’s very rare for me not to have bacon and eggs in the fridge so it wasn’t hard to pull this recipe together. 

Asparagus, Bacon and Egg Salad
Source: Skinnytaste
Servings: 2
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2 cups asparagus, chopped
4 slices bacon, cooked and crumbled
2 hard boiled eggs, peeled and halved
2 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. dijon mustard
salt and pepper, to taste

1. Bring a pot of water to a boil. Add the asparagus and cook for 2-3 minutes or until tender crisp. Transfer the asparagus to a colander and rinse under cold water to stop the cooking process.
2. Divide asparagus into serving bowls. Top with crumbed bacon and hard boiled eggs.
3. In a small bowl whisk together the olive oil, red wine vinegar and dijon mustard. Drizzle over the salads and season to taste with salt and pepper.

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