Bacon, Eggs, and Asparagus Salad

Gluten Free MealsKeto RecipesLow Carb Recipes

Bacon Eggs and Asparagus Salad – A delicious combination of a simple salad with asparagus, hard boiled eggs and bacon, tossed with a Dijon vinaigrette.

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

Note to self: Check your scheduled posts for the week before they go live.

I now have two asparagus with bacon recipes in one week…oops! My apologies. Hope you don’t mind.

But both recipes are very different; the first one I posted this week was completely my own, while this Bacon and Eggs and Asparagus Salad is Dorie’s. And mine was all about the cheese, while this one is all about the egg. Look at it:

top view of asparagus sprinkled with feta cheese

Isn’t that such a beautiful salad? I’d be so happy to serve this at our next dinner party. It looks amazing, it tastes heavenly, and it’s done in a snap.

This salad includes a perfectly soft-boiled egg, cooked asparagus, crunchy bacon, toasted hazelnuts, 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 runny egg yolk. Do you think I succeeded? Lets see:

Nonetheless, I was a happy camper. Smile

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


Bacon and Eggs and Asparagus Salad
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
  • 4 large eggs
  • 1 pound asparagus spears, ends trimmed off
  • 6 strips bacon
  • 6 cups mixed salad greens
  • 2 cups halved cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • ¼ cup finely chopped red onion
  • 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
  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.

  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. 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.

  2. 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

  3. 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 🙂

  4. 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.

  5. 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!

  6. 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.

  7. 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.

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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