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.
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