Friday, 11 June 2010

Bacon, Egg & Asparagus Salad

Not very inspired perhaps, but a typical meal-salad in this household; bacon, eggs and mushrooms are all familiar and delicious companions to asparagus. Eat up that asparagus! It won't be around much longer. Never mind though; peas are on the way!

Today is the third anniversary of having started this blog! Lots more great things to do with Ontario food; I've barely scratched the surface.

2 or more servings
30 minutes prep time

Bacon Egg and Asparagus Salad
Make the Dressing:
1/4 cup sunflower or olive oil
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
salt & pepper to taste

Whisk together or shake in a jar.

Make the Salad:
4 large eggs
500 grams (1 pound) asparagus
200 grams (1/2 pound) bacon

4 cups baby lettuce/salad greens
1 cup sliced mushrooms (optional)

Put the eggs in a pot with water to cover and a teaspoon of salt, and bring them to a boil. Boil them for one minute, then turn off the water and leave them in it, covered, for 10 minutes. Rinse them in cold water and peel them.

Wash and trim the asparagus and boil or steam it for about 5 minutes, until just tender. Rinse it well in cold water to prevent it cooking any further, and cut it into bite-sized pieces. Wash and drain the lettuce, and clean and slice the mushrooms if using.

Arrange the asparagus, mushrooms and sliced eggs over the salad greens.

Chop the bacon and sauté it until crisp. Blot it on paper towel, and sprinkle it over the salad. Drizzle over the dressing.

Last year at this time I made Bacon & Mushroom Warm Asparagus Salad... not so very different!


The Local Cook said...

congrats on the three year anniversary! This dish looks wonderful. I heard it's the last week for asparagus here in Michigan so I'm going to be sure to get some this weekend.

Marnie said...

Happy blogiversary!

Kristin Glasbergen said...

That looks tremendous!! I love hard boiled eggs.
Found you from the beer and butter tarts.

Joanne said...

I love how good and easy this could sub any veggie for the asparagus depending on what's in season! Happy blog birthday!