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asparagus breakfast salad

Asparagus Breakfast Salad

  • Author: Megan B-L
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 as an entree, 6 as a side 1x
  • Category: Salad

Description

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!


Ingredients

Scale

Salad

  • 2 lbs asparagus
  • 10 slices bacon, cooked as you please and chopped
  • 8 eggs

Vinaigrette

  • 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

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. Pat asparagus dry and chop into ¼ or ½ inch pieces. Transfer to a large bowl and add bacon chunks. 
  5. 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.
  6. 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.


Notes

  • 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