Bacon, Eggs, and Asparagus Salad

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You’ll love this Bacon Eggs and Asparagus Salad! It is a delicious combination of simple salad greens with asparagus, hard boiled eggs and bacon, tossed with homemade Dijon vinaigrette. You can serve this at your next dinner party or as a weeknight meal. It looks amazing, it tastes heavenly, and it’s done in a snap.

salad greens topped with chopped red onions, crumbled bacon, halved eggs, and asparagus spears

Bacon Eggs and Asparagus Salad

I love a good salad, especially in the summer. Like, this particular salad. 😍There is something so satisfying about the mixture of bacon + eggs, and asparagus over a bed of lettuce sprinkled with feta cheese and topped with homemade Dijon vinaigrette. 🙌

It’s fresh and light, delicious, too, and pairs perfectly with grilled meats.

Recipe for Bacon Eggs and Asparagus Salad

The ingredients for this recipe are quite simple; no surprises here.

You will need:

  • 4 large eggs
  • 1 pound asparagus
  • 6 bacon slices
  • mixed salad greens
  • cherry tomatoes
  • feta cheese
  • red onions

I am all about ease of preparation, so if you need to use your favorite store bought dressing, go right ahead. If you want to make your own, go with my recipe for Homemade Dijon Vinaigrette. It includes olive oil, sherry vinegar, dijon mustard, salt, and pepper. 

How To Make Bacon Eggs and Asparagus Salad

This salad includes soft-boiled eggs, cooked asparagus, crunchy bacon, feta cheese and a delicious vinaigrette made with dijon mustard and sherry vinegar, among other things.

Garlic Roasted Asparagus with Bacon and Cheese - Our Garlic Roasted Asparagus is made with just a few simple ingredients, PLUS bacon and cheese,  and makes for a delicious side dish with any meal! 

The hardest thing about this salad was making sure that I get a soft egg yolk. 😕 SO, let’s start with the eggs:

Boiling Eggs

  1. Bring a medium saucepan of heavily salted water to a boil.
  2. Add the eggs and boil for 7 minutes. 
  3. Remove the pan from the heat, lift the eggs into a strainer, and run under cold water to cool them quickly.
  4. Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.

Then, we are going to cook some bacon. 

  1. Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
  2. Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Then, crumble it using a knife or your hands.

Next, we will work on the asparagus. 

  1. Bring a large skillet of salted water to a boil.
  2. Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
  3. Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.

AND FINALLY, we get to assemble our salad. 👏 👏 👏 

top view of asparagus sprinkled with feta cheese

  1. Arrange mixed salad greens on a long serving plate or in a salad bowl.
  2. Add the asparagus, bacon, tomatoes, onions, and sprinkle the feta cheese over the salad. 
  3. Peel the eggs; cut them in half and add to the salad.
  4. Combine all ingredients for the salad dressing in a jar; shake to blend. Taste and adjust.
  5. Pour over salad and gently toss to combine. 
  6. Serve.

Serving Suggestions

What I love most about this salad is that it can be a whole meal in itself. You have protein, healthy fat, and loads of veggies. With egg, bacon, and asparagus, it’s even more filling than you might imagine. If you need something easy, healthy and dang delicious, this is your go to meal.

BUT, you can also serve it with grilled chicken or pork.

Or, you could simply serve it with a slice of rustic bread on the side. Perfect for sopping up any of the delicious dressing left on the plate. 😋 

asparagus, eggs, bacon, and tomatoes on top of lettuce leaves in a long oval plate

How To Store Asparagus Salad

  • This is not a great meal to save once dressed and combined, but you can always prepare parts of the salad in advance. Like, boil the eggs in advance, and cook the asparagus in advance. 
  • You can also mix the dressing up to 10 days in advance.
  • Then, when you are ready to serve your salad, simply assemble the salad, drizzle with the dressing and serve!

More Salad Recipes

ENJOY!

Tools Used in this Recipe

Bacon and Eggs and Asparagus Salad
14
14
14
11
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Salad, Salad Dressing/Marinade
Cuisine: American
Servings: 4
Calories: 404 kcal
Author: Katerina | Diethood
Ingredients
FOR THE SALAD
  • 4 large eggs
  • 1 pound asparagus spears, ends trimmed off
  • 6 strips bacon
  • 8 cups mixed salad greens
  • 2 cups halved cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • ¼ cup finely chopped red onion
FOR THE VINAIGRETTE
  • 1/4 cup extra virgin olive oil
  • ½ tablespoon sherry vinegar (rice vinegar is a good substitute)
  • ½ tablespoon dijon mustard
  • salt and fresh ground pepper , to taste
Instructions
  1. Bring a medium saucepan of heavily salted water to a boil.
  2. Add the eggs, one by one, and allow the eggs to boil for 7 minutes, then remove the pan from the heat; lift the eggs into a strainer, and run under cold water to cool them quickly.

  3. Fill the pan with cold water, put the eggs back in it, and let stand until ready to use.
  4. Bring a large skillet of salted water to a boil.
  5. Add the asparagus and cook for 4 minutes, or until you can pierce the spears with the tip of a knife.
  6. Transfer asparagus to a paper towel lined plate; pat them dry. Set aside.
  7. Add bacon strips to a skillet and cook over medium-low heat, turning as needed, until the bacon is golden and crisp.
  8. Transfer bacon to a paper towel lined plate; let stand a minute, or until cooled enough to handle. Chop it into bits.
  9. Assemble the salad starting with the greens; add the asparagus, bacon, tomatoes, onions, and sprinkle with feta cheese.

  10. Peel the eggs; cut them in half and add to the salad.

FOR THE VINAIGRETTE
  1. Combine all the ingredients in a jar with a lid; shake vigorously until all ingredients are incorporated. Taste and adjust.

  2. Pour the vinaigrette over the salad.

  3. Serve.
Recipe Notes

WW Freestyle SmartPoints: 11

Nutrition Facts
Bacon and Eggs and Asparagus Salad
Amount Per Serving
Calories 404 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g50%
Cholesterol 197mg66%
Sodium 469mg20%
Potassium 635mg18%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 5g6%
Protein 16g32%
Vitamin A 2194IU44%
Vitamin C 38mg46%
Calcium 129mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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47 Responses
  1. Fresh and Foodie

    This looks so wonderful. One of my favorite salads comes with a poached egg on top and it’s sooo good. Love your idea with the asparagus and bacon, too. Delicious!

  2. Katrina @ In Katrina's Kitchen

    No no- we don’t mind. We like. A lot. And I just want to tell you that this is so beautifully plated. What a pretty picture!

  3. Sprinkled With Flour

    What a great dish to use up asparagus! My post scheduled for tomorrow uses asparagus in soup, but this yummy salad really sounds better right to me now:)

  4. Betsy

    Why not eat asparagus (with or without bacon) everyday while it’s at its peak? I loved this salad. Your earlier post looks delicious too. Thanks for sharing.

  5. Baking Serendipity

    I like both of your asparagus posts! I always steam or grill my asparagus. I need a little inspiration to start actually using it in recipes 🙂

  6. Terra

    Look at you and your amazing pics!!! That plate is so perfect with this dish, gorgeous!!! I am going to make this tomorrow, it sounds soooo yummy:-)
    Hugs, Terra

  7. Cher

    Very beautiful. And love that plate.
    This time of year, there can never be too many asparagus recipes. Since it’s not quite in season up here yet, I have lots of ideas in hand when our time finally comes 🙂

  8. Yuri

    Love the pink plates 🙂 I couldn’t find asparagus this week, I was bummed because this is such a pretty salad!

  9. sheila @ Elements

    Oh wow!!! This looks so beautiful, and it’s such an elegant salad! I would love it! The egg on top is the perfect touch! 🙂

  10. Lora @cakeduchess

    Lovely job with the eggs and the photos, Kate:) I can’t wait to try it w/ hard boiled eggs. This salads would be great with a delicious loaf of French bread!

  11. Biren @ Roti n Rice

    Hi, I came over from Le Blog 🙂 This recipe has some of my favorite ingredients all in one dish. It’s certainly a beautiful salad and that egg looks perfectly cooked.

  12. Lindsey@Lindselicious

    I love the aspargus recipes! Especially cause they are in season. Kate that egg looks divine- I want some of that gorgeous yolk for me!

  13. claudia lamascolo

    very pretty picture, would have to make my egg hard boiled but then this would be perfect for me… 🙂

  14. pachecopatty

    Pretty Pretty salad and I love your plate;-) and your egg looks perfect!
    I loved this salad and will make it again soon;-)

  15. Jill@MadAboutMacarons

    Gosh, Kate. Why are you apologising? This is just fantastic, especially as it’s in season. You’ve also shown in one day how clever you are with your eggs. This looks perfect and your guest post with the poached yolks in that crunchy trifle… what can I say? Brilliant! Have a great weekend.

  16. Mardi@eatlivetravelwrite.com

    I loved this salad so much and now I know how to soft boil eggs, I will be doing this much more often. So oozy and delicious!

  17. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Oh my, my my. That definitely IS a perfect egg….great job on keeping the center runny. Your salad is gorgeous. I have the book and I need to get making some of these recipes! Too many recipes; too little time.

  18. Maya@Foodiva's Kitchen

    I was wondering why you posted your FFWD salad earlier in the week, and then realized it’s a totally different recipe altogether! Both salads look absolutely delicious, and woohoo for achieving the perfect, runny egg yolks!

  19. Kristen

    I would have a hard time choosing between the two salads. They both sound delicious. Perhaps one for lunch and the other for dinner? This salad, with the egg and nuts, is quite stunning.

  20. Claudie

    When I saw the first pic with the egg, I thought there was something special about it. Like I wanted to run and grab it and escape with it. (Hey, it’s Friday, I get to behave a bit crazy 😉 heh)
    Then, I saw the pic with the runny yolk. Now I’m definitely going to run. To the grocery store to get the ingredients for this recipe. Such a great idea! Looks beautiful too.

  21. Lisa @ Tarte du Jour

    The more asparagus and bacon the better as far as I’m concerned! Actually it’s kind of nice to see two different recipes with similar main ingredients. Both look fabulous!!

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