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Warm Asparagus Salad with Eggs

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Feb. 13, 2024
Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It's great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California
Warm Asparagus Salad with Eggs
Warm Asparagus Salad with Eggs Recipe photo by Taste of Home
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Ingredients

  • 6 turkey bacon strips, chopped
  • 1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
  • 2 tablespoons red wine vinegar
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Dash sugar
  • Dash sea salt
  • Dash crushed red pepper flakes
  • 4 hard-boiled large eggs, halved
  • 4 ounces herbed fresh goat cheese, crumbled

Directions

  1. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
  3. In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
  4. Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.

Nutrition Facts

1 serving: 302 calories, 24g fat (7g saturated fat), 229mg cholesterol, 634mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 16g protein.