Asparagus Egg and Bacon Salad with Dijon Vinaigrette
Asparagus Egg and Bacon Salad with Dijon VinaigretteCourse: Lunch, SaladsCuisine: American
1 2/3 cups asparagus, chopped
1 large hard boiled egg, peeled and sliced
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 – 3 minutes, until tender. Drain and run under cold water. Set aside.
- In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
- Place the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.