Fresh Asparagus Salad With Bacon

This asparagus bacon and egg salad transforms simple ingredients into a sophisticated spring dish that perfectly balances crisp vegetables with savory proteins and a bright, creamy dressing. The combination creates a satisfying side dish that can easily stand alone as a light meal.

I first created this salad when hosting a spring brunch and needed something that looked impressive but wouldn't keep me in the kitchen. Now it's my go-to for everything from Easter gatherings to quick weekday lunches.

Ingredients

• Asparagus: The star of the show brings fresh springtime flavor and satisfying crunch. Look for bright green stalks with tight tips for the best flavor.
• Mayonnaise: Creates the creamy base for the dressing. Choose a quality mayo for the richest flavor.
• Dijon mustard: Adds a sophisticated tanginess that cuts through the richness. Grainy mustard provides extra texture and visual appeal.
• Lemon juice: Brightens everything with essential acidity. Use fresh lemon for the most vibrant flavor.
• Hard boiled eggs: Provide protein and a velvety texture contrast. Cook just until set for the best texture.
• Bacon: Contributes savory smokiness and irresistible crunch. Thick-cut bacon delivers more substantial flavor and texture.
• Chives: Bring a delicate onion flavor and fresh color. Snip with scissors rather than chopping for the prettiest presentation.

Step-by-Step Instructions

Blanch the Asparagus:

Fill a wide pan with water and bring to a boil. Add asparagus and cook just until it turns bright green usually about 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking and preserve the bright color and crisp texture.

Prepare the Dressing:

In a small bowl combine mayonnaise dijon mustard lemon juice salt and pepper. Whisk thoroughly until completely smooth. Taste and adjust seasonings ensuring the balance of creamy tangy and bright flavors.

Assemble the Salad:

Drain the cooled asparagus and pat dry with paper towels. Optionally slice into bite sized pieces for easier eating. In a large bowl gently toss the asparagus with diced eggs crumbled bacon and the prepared dressing. The warm ingredients will slightly melt into the dressing creating a luxurious coating.

Finish and Garnish:

Sprinkle freshly sliced chives over the top of the assembled salad. This adds a pop of color and a final layer of delicate onion flavor that complements the rich ingredients. Serve immediately or chill until ready to enjoy.

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The blanching technique for the asparagus is truly what makes this salad special. I discovered through many attempts that the brief cooking followed by ice bath creates the perfect texture not too raw and not too soft. My daughter who normally pushes vegetables aside always asks for seconds of this vibrant green asparagus.

Make-Ahead Tips

This salad actually improves with a little time in the refrigerator. The flavors meld together beautifully as it sits though the bacon will soften slightly. For the best of both worlds prepare all components up to 24 hours ahead but add the bacon just before serving to maintain its crunch.

Customization Options

The basic formula of this salad welcomes countless variations. Try grilling the asparagus instead of blanching for a smoky dimension. White wine vinegar can replace lemon juice for a different acidity profile. For herbs explore dill for a more Nordic flavor or tarragon for a French twist. During winter months green beans make an excellent substitute for asparagus.

Serving Suggestions

This versatile salad pairs beautifully with grilled chicken or fish for a complete meal. It shines at brunch alongside quiche or frittata. For an elegant spring dinner party serve it as a first course with a glass of crisp Sauvignon Blanc. The salad also makes an excellent sandwich filling tucked into croissants or crusty bread.

Nutritional Benefits

This recipe provides an excellent balance of nutrients with fiber from the asparagus protein from eggs and healthy fats from the dressing. Asparagus offers folate and vitamins A C E and K while eggs contribute essential amino acids and choline for brain health.

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Frequently Asked Questions

→ Can I grill the asparagus instead of boiling?

Absolutely! Grilling adds a smoky flavor and extra charred texture, enhancing the dish overall.

→ What’s the best way to hard boil eggs?

Place eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 7 minutes before transferring to cold water to cool and peel.

→ Can I make this salad ahead of time?

Yes, you can prepare and refrigerate the salad a few hours in advance. Add the dressing just before serving for best results.

→ What can I substitute for chives?

Parsley, dill, or tarragon work well as substitutes, all offering fresh, herbaceous flavors.

→ Can I use a different type of vinegar instead of lemon juice?

Yes, apple cider, white wine, or red wine vinegar are great alternatives to lemon juice for tanginess in the dressing.