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!!

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Baby Chick Deviled Eggs (Fun Easter Treat)