Daytime Kitchen: Asparagus, Egg & Bacon Salad

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Kim Butterfield is here from the Virginia Cooperative Extension with a delicious recipe for lunch.

Asparagus Egg and Bacon Salad with Dijon Vinaigrette


· 1 large hard boiled egg, peeled and sliced

· 1 2/3 cups chopped asparagus

· 2 slices cooked and crumbled center cut bacon

· 1/2 tsp Dijon mustard

· 1 teaspoon extra virgin olive oil

· 1 teaspoon red wine vinegar

· pinch salt and pepper, to taste


1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!