Asparagus, Bacon, and Egg Salad

Asparagus, Bacon, and Egg Salad Recipe

If you purchased some fresh spring asparagus from your local farmer’s market, consider turning some into a salad. Blanching the asparagus makes it tender-crisp, and retains the vibrant green color. Chop up some boiled eggs and crisp bacon, and you have a lovely spring salad that could be a side dish or a light lunch. Drizzle it with homemade honey-balsamic dressing.

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Recipe Information

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Total Time

20 Minutes

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      • 1 Large Hard-Boiled Egg (Peeled & Diced)
      • 1 2/3 Cups Asparagus (Chopped)
      • 2 Crispy Thick Cut Bacon Slices (Crumbled)
      • 1/2 Teaspoon Dijon Mustard
      • 1 Teaspoon Extra-Virgin Olive Oil
      • 1 Teaspoon Red Wine Vinegar
      • 1/8 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)


  1. In a pan of boiling water, blanch the asparagus for about 2-3 minutes. Drain and rinse under cold running water. Drain again and set aside.
  2. In a small bowl, add mustard, vinegar, oil, salt and black pepper and mix until combined.
  3. On a serving plate, arrange the asparagus and top with eggs and bacon crumbels. Drizzle with vinaigrette and serve.

Nutrition & Cost Facts


343 kcal


9 g


27 g


16 g

Cost Per Serving


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