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Photo Courtesy Michigan Asparagus Advisory Board

Asparagus, Bacon, and Egg Salad

Photography Courtesy Michigan Asparagus Advisory Board
Featured in Summer 2023
Ingredients

6 bacon slices
1 pound fresh asparagus, ends trimmed

Dressing

⅓ cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
¼ teaspoon salt
½ teaspoon black pepper
4 hard-boiled eggs, peeled and quartered
⅖ cup halved cherry tomatoes
¼ cup sliced green onions


Instructions
  1. In skillet cook bacon until crisp. Remove from pan. Chop into pieces.
  2. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
  3. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt, and pepper.
  4. Remove asparagus from pan and place on a platter. Top with chopped bacon, eggs, tomatoes, and green onions. Pour dressing over top. Makes 3 to 4 servings.

Recipe courtesy Michigan Asparagus Advisory Board

Print Recipe
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