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#Brunchweek: Asparagus Salad

This salad can be made for breakfast, lunch or even as a side dish as it's full of fresh asparagus, hard-boiled eggs and bacon.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salad
Servings 1


for the salad:

  • 1 lb. asparagus cut into 2 inch pieces
  • ½ cup cherry tomatoes halved
  • 3 tablespoon unsalted chicken or vegetable broth
  • 2 slices nitrate-free turkey bacon cooked and crumbled
  • 1-2 hard boiled eggs sliced

for the dressing:

  • 1 tablespoon dijon mustard
  • 1-2 tablespoon tamari or coconut aminos
  • salt and pepper to taste


  • 1. Add the chicken or vegetable broth to a saucepan over medium heat.
  • 2. Add the asparagus pieces and cook for 2-3 minutes or until just tender-crisp.
  • 3. Add in the cherry tomatoes and cook for 1 minute more, stirring as needed.
  • 4. Drain the liquid from the saucepan and transfer asparagus and cherry tomatoes to a bowl.
  • 5. Top with sliced hard boiled eggs and crumbled bacon.
  • 6. Prepare the dressing by whisking together the dijon mustard and tamari until thin enough to be poured over the salad. Season to taste with salt and pepper, careful of salt as tamari is very salty.
  • 7. Salad can be eaten warm or refrigerated and eaten chilled.


Fast Metabolism Diet: to be P2 compliant, omit cherry tomatoes and egg whites. For P3, vegetables may be cooked in oil or another healthy fat may be added. Portions for turkey bacon and eggs may need to adjusted based off weight loss goals.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword asparagus, bacon, BrunchWeek, eggs, fast metabolism diet, salad
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