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Asparagus Bacon Egg Salad

This is my FAVORITE Asparagus Salad, made with no lettuce, just asparagus, bacon and hard-boiled egg with a simple Dijon Vinaigrette. It's a perfect easy spring salad, low-carb, gluten-free, keto, and paleo friendly!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large hard-boiled egg peeled and sliced
  • 1.67 cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon check labels for Whole30
Dijon Vinaigrette
  • 0.5 tsp Dijon mustard check label for Whole30
  • 1 tsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 pinch salt and black pepper to taste

Method
 

Preparation Steps
  1. Bring a pot of water to a boil. Add the chopped asparagus and cook for 2 to 3 minutes, until tender yet firm. Drain the asparagus and immediately run it under cold water to stop the cooking process. Set aside.
  2. In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, red wine vinegar, and a pinch of salt and pepper until well combined. This is your vinaigrette.
  3. Arrange the cooled asparagus on a serving plate. Top with the sliced hard-boiled egg and the crumbled bacon. Drizzle generously with the prepared Dijon vinaigrette. Serve immediately and enjoy!

Notes

This quick and easy Asparagus Bacon Egg Salad is perfect for a light lunch or a delightful side dish. It's not only delicious but also fits low-carb, gluten-free, keto, and paleo dietary preferences. It can be easily made ahead for meal prep!