Asparagus salads are one of my favourite ways of enjoying asparagus! They are as easy as cooking some asparagus (I like to parboil, grill or roast it) and tossing it in a dressing, optionally along with extras. This asparagus salad is a simple combination of asparagus with bacon and eggs in a creamy dressing that is perfect for any spring meal! The eggs are hard boiled and diced, the bacon is cooked and crispy and the dressing is a mayo, dijon, and lemon with an amazing combo of creamy and tangy with brightness! This bacon and egg asparagus salad is a great side that can be made ahead of time and stored in the fridge until ready to use.
Asparagus Bacon and Egg Salad
An asparagus, bacon and egg salad in a creamy lemon dijon dressing with chives!
- 1 pound asparagus
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- salt and pepper to taste
- 3 hard boiled eggs, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1 tablespoon chives, thinly sliced
- Bring some water to boil in a wide pan, add the asparagus and simmer until they just turn a bright green, before transferring to a bowl filled with cold water to cool.
- Mix the mayo, mustard, lemon juice, salt and pepper.
- Optionally slice the asparagus into bite sized pieces and toss with the diced eggs, crumbled bacon and chives.
Note: To hard boil the eggs: Place the eggs in a saucepan, cover in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes, before transferring the eggs to cold water to cool enough to hold and peel.
Option: I like to use a grainy/coarse/stone ground dijon mustard.
Option: Grill the asparagus instead of parboiling!
Option: Use apple cider vinegar, white wine vinegar, red wine vinegar, or other vinegar instead of the lemon juice.
Option: Replace the chives with another herb like parsley, dill, tarragon, etc.
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