Asparagus Egg and Bacon Salad with Dijon Vinaigrette – a fabulous spring salad, side dish or appetizer, bursting with so much flavor and deliciousness! This asparagus salad recipe is full of amazing ingredients like asparagus, bacon and eggs, green beans, and the most delicious Dijon dressing!
This post has been updated since its original publish date in April 2019.
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The Most Delicious Asparagus Salad Recipe with Bacon and Eggs!
Doesn't this salad put you on the mood for spring? Those soft-boiled eggs remind me of daffodils popping their heads out of the ground as the weather warms.
This salad is perfect for a spring brunch, a Sunday Supper side dish or a salad for a special holiday like Easter or Mother’s Day.
This asparagus salad recipe is loaded with so many of my favorite things… asparagus, green beans, jammy soft-boiled eggs, bacon and the most delicious lemon Dijon dressing.
It makes my mouth water just looking at these photos.
Isn’t she just gorgeous!?
The Ingredients You'll Need
FOR THE SALAD:
- Fresh green beans, washed, dried and stems removed
- Salt and pepper (divided)
- Eggs
- Asparagus (about 24), stalks trimmed
- Olive oil (divided)
- Cooked crispy bacon, crumbled
FOR THE VINAIGRETTE:
- Greek yogurt
- Extra-virgin olive oil
- Dijon mustard
- Fresh lemon juice
- Garlic cloves, minced
- A pinch of salt and pepper
Allow me to share how I made this Green Bean and Asparagus Salad...
How to make Asparagus Salad:
This is an overview with step-by-step photos. The full ingredients and instructions are in the recipe card below.
First, preheat the oven to 400 degrees, rinse and dry the beans and asparagus, and trim their ends.
Cooking Green Beans
Toss the green beans with salt, pepper and olive oil.
Place them on a baking sheeting and roast for 15 minutes.
While the beans are cooking start the boiling water for the eggs.
Cooking Asparagus
Next, toss the asparagus with salt, pepper and olive oil.
Remove the beans from the oven and add the asparagus to the baking sheet. Roast the veggies for 7 more minutes, then transfer them to a different sheet pan and spread them out to cool off.
By now the water is boiling. Add 1 tablespoon of oil to the water and gently add the eggs to the water with a spoon.
Top Tip: Adding olive oil to the water ensures the eggs shells peel off extremely easy every time.
Here's why this works from my super smart friend, Elizabeth at Bowl of Delicious: "The porous nature of the eggshells is what causes this method to work: the oil seeps inside the shell right in-between the egg white and the shell/membrane, causing a slippery barrier that makes peeling the egg VERY easy."
Boiling Eggs
While the eggs are boiling make an ice bath (cold water plus ice). When the eggs have boiled for 7 minutes gently drain them and add them to the ice water.
Gently crack the eggs after 10-15 minutes and place them back in the water. (The water will get in between the egg shell and the egg, and make the peel come off very easily.) Now, peel the eggs and cut them in half.
Now mix up the lemon Dijon Vinaigrette dressing.
Assemble this delicious asparagus salad recipe: Add the beans and asparagus to a platter, then place your cut eggs throughout.
Drizzle on your dressing and sprinkle on the bacon.
It’s fresh and tangy, creamy and unctuous and pretty much all I want to eat for breakfast every day.
Because of course, bacon and eggs are made for each other and green beans and asparagus are like everyone's favorite veggies.
Boom! Asparagus Egg and Bacon Salad with Dijon Vinaigrette ready to serve - the prettiest and most delicious salad, side dish, or supper a person could ask for!
Enjoy my friends!
More Delicious Salads and Sides:
- Asparagus Salad with Eggs and Prosciutto
- Broccoli Salad with Grapes and Bacon
- Macaroni Salad With Dill Pickles
- Warm Cauliflower Spinach Salad with Pancetta
- Greek Tortellini Pasta Salad
Asparagus Egg and Bacon Salad with Dijon Vinaigrette
Asparagus Egg and Bacon Salad with Dijon Vinaigrette – a fabulous spring sald, side dish or appetizer, bursting with so much flavor and deliciousness! This asparagus salad recipe is full of amazing ingredients like asparagus, bacon and eggs, green beans, and the most delicious Dijon dressing!
Ingredients
For The Salad:
- 1 pound fresh green beans, washed, dried and stems removed
- 1 teaspoon salt and pepper (divided)
- 4 large eggs
- 2 bunches asparagus (about 24), stalks trimmed
- 2 tablespoons olive oil (divided)
- 6 pieces of cooked crispy bacon, crumbled
For The Vinaigrette:
- 3 tablespoons Greek Yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 cloves of garlic, minced
- pinch of salt and pepper
Instructions
For The Salad:
- Preheat oven to 425 degrees. Toss green beans with ½ teaspoon salt and pepper and 1 tablespoon olive oil, then roast for 10 minutes on a parchment-lined baking sheet.
- Prepare an ice bath for the eggs. Then bring a small pan with water and 1 tablespoon olive oil to a boil. (Be sure the water fully covers the eggs.) Carefully add the eggs with a spoon, then cook 7 minutes for soft-boiled eggs, or to your desired doneness. Transfer the eggs to the bowl of ice water, and let them stand for 5-10 minutes. Crack the eggs carefully on the counter and add them back to the water for 5 more minutes. Peel them and carefully cut in half.
- Next, toss the asparagus with 1 tablespoon olive oil and ½ teaspoon salt and pepper. Add them to the baking sheet with the beans and roast for 5 more minutes. When the beans and asparagus are finished roasting, transfer them to a different baking sheet to cool. This will prevent them from continuing to cook and getting mushy.
For The Vinaigrette:
- Combine all dressing ingredients in a bowl, and whisk until sauce comes together.
To Serve:
- Add the beans and asparagus to a platter, then place your cut eggs throughout. Drizzle on your dressing and sprinkle on the bacon.
Nutrition Information
Yield
8Serving Size
6-8 ouncesAmount Per Serving Calories 209Total Fat 16gSaturated Fat 3gUnsaturated Fat 0gCholesterol 93mgSodium 481mgCarbohydrates 9gFiber 4gSugar 4gProtein 9g
Jillian
Can this be served cold? Thanks!
holly
Hi Jillian this recipe can be served cold! Pop it in the fridge once the recipe is complete wait till its chilled and then serve and enjoy!