Asparagus egg and bacon salad with dijon vinaigrette

Lunch today , January 26, 2015
Yummy, love asparagus, really nice and fresh delicious and a great little lunch dish
1 Servings

  • 1 large hard boiled egg, peeled and sliced
  • 1 ⅔ cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon
  • ½ teaspoon Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste

1) Bring a pot of water to a boil, add the asparagus and cook 2 to 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, 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.

aHousewife notes: The picture shows the dish for two

Nutritional notes:
Calories per serving 219 | Fat: 13 g | Protein: 16 g | Carb: 11 g | Fiber: 5 g | Sugar: 1 g | Sodium: 306 mg (without salt)

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