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Asparagus Salad with Egg, Bacon, and Dijon Vinaigrette

This salad is what happens when brunch and lunch decide to team up—no lettuce, no fluff, just real-deal flavor. Crispy bacon, hard-boiled egg, and tender asparagus get tossed with a zippy Dijon vinaigrette that basically tastes like spring in a bowl.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 1

EQUIPMENT (PAID LINKS)

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