Tuesday, April 14, 2015

Asparagus Egg and Bacon Salad with Dijon Vinaigrette.

Staying on trend with my Skinnytaste recipe love, I made this light, yet tasty, recipe on Sunday. My parents had us over for smoked brisket and I thought this would be a great dish to accompany that. 
What my picture lacks in presentation, the taste makes up for!

Recipe found here from Skinnytaste. 

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

post signature


  1. That looks absolutely delicious! I'm always looking for new asparagus recipes, especially in the summer. Dijon vinaigrette is one of my favorites :)!

  2. This looks fantastic! Great side dish for summer barbeques!