This post may contain affiliate links, which means if you click on them and make a purchase, I may earn a small commission at no extra cost to you. Read the full disclosure here.
Hi friends!! Today I have a super simple salad for you. I call it a breakfast salad because it’s got bacon and eggs in it. But you could also eat it for lunch or dinner! I did. This salad is super duper simple. Blanched asparagus, crispy bacon, jammy eggs, and a mustardy parmesan dressing. High in fiber and protein! I’d say it’s a relatively healthy dish. This breakfast salad is great as a full meal, but it could easily be a delicious brunch side dish as well.
I hope you are an asparagus lover because this baby is heavy on asparagus. I guess if you don’t love asparagus that much, you could add other things like potatoes or mushrooms to the salad to lighten the asparagus flavors out. It’s such a simple salad that you can change it up any way you like! We blanch the asparagus so that it’s nice and bright green and still has some crunch, but isn’t tough to chew. That’s the base of the salad—just a sh*t ton of asparagus. Haha. It’s good, I swear! The rest of the ingredients really balance out the salad. The crispy, fatty bacon has such a strong, smoky flavor and then those GORGEOUS JAMMY EGGS with their rich and beautiful yolks!! They smooth everything out and lend a creaminess to the salad. Plus, the bright mustardy dressing with parmesan cheese is the perfect acidic component to bring it all together. It’s very simple and very good.Print
Asparagus Breakfast Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 as an entree, 6 as a side 1x
- Category: Salad
This Asparagus Breakfast Salad is made with crunchy blanched asparagus, crispy bacon, jammy eggs, and a mustardy parmesan dressing. High in fiber and protein! And deliciousness!
- 2 lbs asparagus
- 10 slices bacon, cooked as you please and chopped
- 8 eggs
- juice of ½ lemon, about 3–4 tablespoons
- 1 tablespoon white wine vinegar
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- ¼ teaspoon garlic powder
- ½ cup grated parmesan
- several grinds of pepper
- Cook the bacon. I’m including it in the instructions because I don’t want you to forget! You can cook it however you like. Fry or bake!
- Blanch the asparagus. Bring a large pot of water up to boil. Salt it like CRAZY! (Molly Baz blanches green beans with a cup and a half of salt!!!) Get a bowl of ice water ready. Chop about 2 inches off the woody ends of the asparagus and discard. Cut asparagus in half, then gently drop into boiling water for 2–3 minutes, depending on the thickness of your asparagus. Asparagus will turn bright green—if it starts to yellow or dull, transfer to the ice bath immediately! Remove with tongs and drop into ice water to cool completely. Transfer to a cutting board before eggs are done.
- Soft boil eggs. With the asparagus water still boiling, GENTLY drop 8 eggs into the pot. Boil, uncovered, for 7 minutes. (If you want completely hard boiled eggs, boil for 11 minutes.) Remove with a slotted spoon and drop into ice water for at least 5 minutes until completely cooled. (You may have to add more ice after removing the asparagus.) Peel.
- Pat asparagus dry and chop into ¼ or ½ inch pieces. Transfer to a large bowl and add bacon chunks.
- Make the vinaigrette. In a jar or bowl, add all vinaigrette ingredients and shake/whisk until emulsified. Pour over asparagus & bacon and mix until coated with dressing. Taste and season with salt if desired.
- Serve. Two options here. If this salad will be served as a side, you may want to chop up the soft boiled eggs and mix them in. If it is to be served as an entree, I suggest topping each serving with 2 soft boiled eggs.
- About the salty blanching water… honestly I was too scared to do a cup and half of salt. But I do trust Molly Baz. And Salt Fat Acid Heat by Samin Nosrat also says to HEAVILY salt your blanching water since the veggies only have a couple minutes in there to get seasoned. I just eyeballed it and poured a bunch of salt in for several counts. And it was not too salty. Do what you feel comfortable doing.
- This salad keeps in the fridge, dressed, for a couple days. The asparagus may lose some color though. Soft boiled eggs keep for 2 days in the fridge.
Keywords: salad, breakfast, asparagus, bacon, jammy eggs, soft boiled eggs
If you’re interested in my Asparagus Breakfast Salad, you might want to try these recipes as well!
Want more asparagus? Try my Springy Lentil Salad, it’s vegan! (But still super good)
Or maybe you’re looking for more breakfast. My Southwestern Egg Bites are high protein, low carb, all yum! And my Cardamom Pistachio Rolls with Orange Cream Cheese Frosting are excellent for showing off at brunch.