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!

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