Skip to main content
Close Menu

Spring Asparagus, Egg & Bacon Salad

Spring Asparagus, Egg & Bacon Salad



  • 6 large hard-boiled eggs, peeled and sliced
  • 2 bunches asparagus, chopped
  • 6 slices cooked bacon, crumbled
  • 2 tbsp. Diijon mustard
  • 2 tsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • pinch salt and pepper, to taste



  1. Add asparagus to pot of boiling water and cook 2 to 3 minutes, until just tender. Drain, run under cold water and set aside.
  2. Mix mustard, oil, vinegar and a pinch of salt and pepper in a small bowl.
  3. Place asparagus on serving plate or bowl, top with egg and bacon and drizzle with the vinaigrette.