Asparagus Bacon and Egg Salad with Dijon Vinaigrette is a fresh, light alternative to a traditional salad. Serve it alongside your favorite grilled meat.
When I look back at my posts this summer there is one thing that kind of stands out to me. I have been on a salad roll! There has been Beet Salad, Cucumber Salad, Succotash Salad. This Asparagus Salad is going to make it on the list too!!
Asparagus Salad with Bacon and Egg
I decided to change up one of my favorite veggies this week and make something totally different….an asparagus salad with hard boiled egg and some yummy bacon! Then simply mixed up a dijon vinaigrette to drizzle over the top.
I have been using chicken bacon lately and think it is a great substitution. It fits into my daily macro count a little better with less fat.
I have a newfound love of dijon mustard. It has never been my go-to for some reason. I’ve always been a yellow mustard kind of gal. But this Summer I have fallen hard! Making a vinaigrette is super easy and goes perfection with this salad.
Ingredient for Asparagus Salad
1 bunch of asparagus, stalks cut into thirds
1 hard boiled egg, peeled and sliced
2 slices bacon, cooked and crumbled
½ teaspoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon extra virgin olive oil
How to Make Asparagus Salad
Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes (until tender but firm.)
Drain and immediately rinse with cold water to any further cooking.
In a small bowl, mix the Dijon, oil and vinegar.
Place the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.
ENJOY!!
Try these other popular asparagus recipes too:
Asparagus Bacon and Egg Salad with Dijon Vinaigrette
Ingredients
- 1 bunch asparagus stalks cut into thirds
- 1 hard boiled egg peeled and sliced
- 2 slices bacon cooked and crumbled
- ½ teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon extra virgin olive oil
Instructions
- Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes (until tender but firm.)
- Drain and immediately rinse with cold water to any further cooking.
- In a small bowl, mix the Dijon, oil and vinegar.
- Place the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.
- ENJOY!!
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Jo Ann
This salad is delicious. I have shared this recipe and gave even taken it to my office increasing the recipe for all to share !! Everyone loves it. So easy to fix
Amy
Oh, does this look good!?! I love asparagus; eggs and bacon are just bonuses. Congratulations on being featured at Sugar and Spice link up.
April J Harris
What a delicious, colourful and hearty salad, Sherri! Pinning! Thank you so much for sharing, and for being a part of The Hearth and Soul Link party.
Miz Helen
I just pinned your awesome Salad! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Karen Coleman
Is this salad served hot, cold or at room temperature?
Sherri
I use it cold or room temperature 🙂