Name: Asparagus, Egg & Bacon Salad with Walnuts & Dijon Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 12 slices bacon; 12 eggs; 1 ½ cups walnuts; black pepper; Dijon mustard; extra virgin olive oil; red wine vinegar; salt

Asparagus, Egg & Bacon Salad with Walnuts & Dijon VinaigretteAsparagus, Egg & Bacon Salad with Walnuts & Dijon Vinaigrette — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

12 slices bacon

12 eggs

1 ½ cups walnuts

black pepper

Dijon mustard

extra virgin olive oil

red wine vinegar

salt

Instructions

Place the eggs into a medium saucepan, fill about halfway with water, and bring to a boil. Once boiling, cook them for 5 minutes. Then remove to a bowl and cover with cold water or ice. Keep the saucepan on the burner for cooking the asparagus after.

Heat a skillet over medium heat.

Add the bacon to the skillet and cook until crispy, 3-4 minutes per side. Remove to a cutting board.

Wash the asparagus and snap (or cut) off woody ends. Cut on an angle into 5 cm pieces.

Once eggs have been removed, add asparagus to the boiling water and cook until tender and bright green, 2-3 minutes. Drain and rinse under cold water to stop it from cooking further. Set aside.

In a small bowl, prepare the dressing by whisking together olive oil, vinegar, Dijon, salt, and pepper.

Roughly chop the walnuts.

Peel the eggs and quarter lengthwise. Chop the bacon into smaller pieces.

To serve, arrange asparagus, eggs, bacon, and walnuts on a plate and drizzle with dressing. Enjoy!

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