Thursday, June 4, 2015

Asparagus, Egg, and Bacon Salad

I'll start by saying that I totally forgot to take a picture of this before it was gone. It was *that* good! This is a super easy, quick salad. The original recipe calls for flash cooking the asparagus and makes a salad for one. I made it for the four of us and roasted the asparagus instead. For those of you who are mathematically challenged, I'll put the single servings for the dressing at the bottom.

Asparagus, Egg, and Bacon Salad
serves 4

4 hard boiled eggs, peeled and cut into half or sliced
1lb asparagus, ends trimmed and cut into 2" pieces
8 slices cooked and crumbled bacon
2 tsp Dijon mustard
4 tsp olive oil
4 tsp red wine vinegar
salt & pepper to taste

Roast the asparagus about 10 minutes until tender but firm and a bit charred. In a small bowl, mix the mustard, olive oil, vinegar, and seasonings. Arrange the asparagus on plates, top with bacon and egg and drizzle with the dressing.

For a single serving, use 1 2/3 c asparagus, 1 egg, and 2 slices of bacon. For the dressing, 1/2 tsp mustard and 1 tsp oil and vinegar. This would make a great lunch salad with a small roll on the side.

From SkinnyTaste