Bacon and Eggs and Asparagus Salad

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

Bacon and Eggs and Asparagus Salad

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:

Bacon and Eggs and Asparagus Salad

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.

boiled eggs


The hardest thing about this salad was making sure that I get a runny egg yolk. Do you think I succeeded? Lets see:

Bacon and Eggs and Asparagus Salad

Nonetheless, I was a happy camper. Smile

Bacon and Eggs and Asparagus Salad


Bacon and Eggs and Asparagus Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 346 kcal
Author: Katerina | Diethood
  • 4 large eggs
  • 20 asparagus spears , trimmed and peeled
  • 6 strips bacon
  • 3 cups mixed salad greens
  • salt and fresh ground pepper , to taste
  • 1/3 cup chopped toasted hazelnuts or walnuts
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 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 exactly 6 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; distribute them evenly between 4 salad plates.
  10. Add the bacon, asaparagus, and walnuts.
  11. Shell the eggs; add to the salad and cut in half.
  1. Combine all the ingredients in a jar with a lid; shake vigorously until all ingredients are incorporated.
  2. Pour the vinaigrette over the salads.
  3. Serve.
Recipe Notes

WW Freestyle SmartPoints: 11

Nutrition Facts
Bacon and Eggs and Asparagus Salad
Amount Per Serving
Calories 346 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g35%
Cholesterol 185mg62%
Sodium 294mg12%
Potassium 407mg12%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 1185IU24%
Vitamin C 12mg15%
Calcium 59mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Want To Save This Recipe?


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.

Leave a Reply

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!
Facebook Twitter Pinterest Instagram

Get my eCookbooks!

Diethood Cookbooks

Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site.

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.