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"Those who forget the pasta are condemned to reheat it."--Unknown

Asparagus Egg and Bacon Salad with Dijon vinaigrette Recipe

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This recipe for Asparagus Egg and Bacon Salad with Dijon vinaigrette is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 large hard boiled eggs, peeled and sliced
1 ⅔ C chopped asparagus
2 slices cooked and crumbled center cut bacon
½ t Dijon mustard
1 t extra virgin olive oil
1 t red wine vinegar
pinch salt and pepper to taste
Directions:
Directions:
Bring a pot of water to a boil, add the asparagus and cook 2-3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon mustard, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

 

 

 

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