Imagine a salad that's not just a side dish, but a mouthwatering main course that'll make your taste buds dance with joy! This Asparagus Bacon and Egg Salad is the perfect combination of crispy, fresh, and savory flavors that will transform your ordinary meal into an extraordinary culinary experience. With just 20 minutes of prep and cooking time, you'll create a restaurant-worthy dish that's both impressive and incredibly delicious.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch asparagus, trimmed
- 4 slices bacon
- 2 hard-boiled eggs, chopped
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the asparagus by washing thoroughly and trimming off the woody ends. Cut asparagus into 2-inch diagonal pieces to ensure even cooking and attractive presentation.
- Cook bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon from pan and place on paper towels to drain excess grease. Once cooled, crumble into bite-sized pieces.
- In the same skillet with remaining bacon fat, quickly sauté asparagus for 3-4 minutes until bright green and tender-crisp. Season with a pinch of salt and pepper during cooking.
- Hard-boil eggs by placing them in cold water, bringing to a boil, then removing from heat and letting sit covered for 10 minutes. Cool in ice water, peel, and chop.
- Dice red onion into fine, uniform pieces to ensure even distribution in the salad.
- In a small bowl, whisk together olive oil and lemon juice to create a simple vinaigrette. Season with salt and pepper to taste.
- Combine sautéed asparagus, crumbled bacon, chopped eggs, and diced red onion in a large serving bowl.
- Drizzle the prepared vinaigrette over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while asparagus is still warm.
Tips
- Asparagus Selection: Choose fresh, firm asparagus with tight, compact tips. The thinner spears tend to be more tender and cook faster.
- Bacon Perfection: Cook bacon until it's perfectly crisp but not burnt. The bacon fat will add incredible flavor to your sautéed asparagus.
- Egg Technique: For perfectly hard-boiled eggs, use eggs that are a few days old - they're easier to peel. Cool them immediately in ice water to prevent overcooking.
- Vinaigrette Tip: Whisk the olive oil and lemon juice thoroughly to create a smooth, well-combined dressing that coats every ingredient evenly.
- Serving Suggestion: Serve this salad immediately while the asparagus is still warm for the best texture and flavor combination.
- Make-Ahead Hack: You can prep the ingredients separately and assemble just before serving to keep everything fresh and crisp.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 9g
Protein: 15g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 210mg
