Asparagus Spring Salad with Dijon Vinaigrette
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!!