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It’s January so naturally it’s time to “diet” or whatever. This salad is simple, delicious and good for you. Toss bacon on anything and it tastes unreal. That’s a fact.

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Asparagus & Egg Salad with Grainy Mustard Vinaigrette

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings (as a side) or 2 as a main


INGREDIENTS
For Salad:

  • 1 bunch asparagus, woody stems removed
  • 4 cups leaf lettuce, torn into bite-sized pieces
  • 4 slices of bacon cooked crispy bacon, crumbled
  • 4 hard-boiled eggs, peeled and halved

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons grainy mustard
  • ½ teaspoon honey
  • 1 clove garlic, minced
  • 1 handful fresh basil, minced
  • Salt and pepper to taste

DIRECTIONS
Bring a large pot of salted water to a boil. Toss in asparagus and cook for 2-3 minutes (depending on thickness). Drain and rinse with cold water to prevent over cooking. In a small bowl whisk together all ingredients for the dressing.

In a large bowl toss together the leaf lettuce and asparagus spears with the dressing. Top with crumbled bacon and hard boiled eggs and serve.