If you’ve ever looked at a sad bag of lettuce and thought, “There’s got to be more to life,” this Spring Asparagus Salad is your moment. No wilted greens here—just crisp fresh asparagus, creamy egg, crispy bacon, and a Dijon vinaigrette that basically does all the heavy lifting.
I threw this together one Easter when I was too lazy to make a “real” side dish, and it somehow stole the show. Bonus: it takes 15 minutes, which is less time than it takes to pretend you enjoy your aunt’s cold asparagus salad.
Asparagus Salad with Egg, Bacon, and Dijon Vinaigrette
Equipment
- Knife
- Cutting board
- Medium pot
- Small bowl
- Spoon
- Plate
Ingredients
- 1 large hard-boiled egg peeled and sliced
- 1 ⅔ cups chopped asparagus about 10–12 spears
- 2 slices cooked bacon crumbled
- ½ teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- Pinch of salt
- Pinch of black pepper
Instructions
- Cook the Asparagus: Bring a medium pot of water to a boil. Add the chopped asparagus and cook for 2 to 3 minutes, until it’s just tender but still crisp. Drain and rinse with cold water so it stops cooking.1 large hard-boiled egg, 1 ⅔ cups chopped asparagus
- Make the Vinaigrette: In a small bowl, stir together the Dijon mustard, olive oil, red wine vinegar, a pinch of salt, and a pinch of pepper until smooth and blended.½ teaspoon Dijon mustard, 1 teaspoon olive oil, 1 teaspoon red wine vinegar, Pinch of salt, Pinch of black pepper
- Assemble the Salad: Lay the cooked asparagus on a plate. Top with sliced hard-boiled egg and crumbled bacon. Drizzle the Dijon vinaigrette over everything and dig in.2 slices cooked bacon
Asparagus Salad with Egg, Bacon & Dijon Vinaigrette – Pro Tips from Someone Who’s Definitely Made This Too Many Times
💡 Boil, Don’t Mutilate
Asparagus isn’t broccoli—don’t overcook it into mushy green sadness. Boil for just 2–3 minutes, then shock it with cold water like you just found out your ex is dating your cousin. It’ll stay bright, snappy, and salad-worthy.
🥓 Bacon Is Not Optional
I mean, sure, technically you can skip it, but why would you want to? Use center-cut bacon if you’re pretending to be healthy, or go wild with thick-cut if it’s one of those days. Leftover pancetta? Even better.
🧂 Season Like You Mean It
This salad is simple, which means salt and pepper are carrying a lot of emotional weight. Taste the vinaigrette before you pour—it should make you raise your eyebrows and say, “Okayyy.”
🥚 Hard-Boiled Eggs: Not Just for Deviled Dreams
If you’re feeling fancy, grate the egg instead of slicing it—it makes you look like you tried harder than you did. And yes, you can totally make hard-boiled eggs in the air fryer if you’re over boiling water.
🍋 Want a Zing? Add a Squeeze
A little lemon zest or juice wakes this salad up like a splash of cold water to the face. It’s not in the original, but neither are most of the best decisions I’ve made.
🧄 Garlic Girlies, Unite
Add a tiny pinch of grated raw garlic to the vinaigrette if you’re the kind of person who measures with your heart and wants people to know you cook.
🧀 Cheese Me, Maybe?
Crumbled feta or goat cheese is welcome here if you’re feeling extra. Just don’t tell the Dijon—it likes to be the star.
🥗 Meal Prep MVP
Yes, it holds up! Keep the asparagus, eggs, and bacon separate from the vinaigrette until showtime. It’ll stay good in the fridge for about 4–5 days, or until someone finds it and eats it before you do.
🕒 In a Rush? Microwave to the Rescue
Too hot to boil water? Toss the asparagus in a bowl, microwave it for 2–3 minutes, and boom—done. No shame in the shortcut game.
