Asparagus Bacon and Egg Salad with Dijon Vinaigrette is a fresh, light alternative to a traditional salad.  Serve it alongside your favorite grilled meats.

Prep Time: 10 minutes * Cook Time: 5 minutes * Total Time: 15 minutes * Serves: 4

Ingredients

• 2 bunches of asparagus stalks cut into your selected size preference

• 4 pasture-raised hard-boiled eggs peeled and sliced

• 3-4 slices of pasture-raised bacon cooked and crumbled (our favorite for this recipe is our Butcher’s Thick Cut)

• 1 teaspoon Dijon mustard

• 2 teaspoons red wine vinegar

• 2 teaspoon extra virgin olive oil

• 1 bunch of spring onions, chopped (optional)

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 avoid 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.

• Top with chopped spring onions (optional)

• ENJOY!!