Last updated on April 23rd, 2018 at 02:32 am
Whoever said salads needed to have lettuce obviously never tasted this bad boy. This asparagus and bacon salad is ridiculously delicious and is low-carb and low-calorie. This was one of my lunches a couple of weeks ago, and boy I should really make this more often. The combination of the runny egg yolks and the dijon mustard dressing is a match made in heaven. Asparagus and bacon go so well together and when smothered with the deliciousness of runny egg yolks and mustard seeds, you just know this is one damn delicious salad.
The important thing when eating bacon is that you choose fresh pork belly that hasn’t been coated with weird ingredients and additives. Fresh bacon should only have spices like salt, pepper, cloves, etc. The second important thing is choosing good eggs. Most eggs that come from the supermarket will come with a yellow yolk, organic or not. This is because the hens were probably fed with soy and corn. When the hens are fed with good nutritious food, they will produce an orange yolk. Luckily, all eggs in Japan are orange (pictured above) and can even be eaten raw.
Asparagus and Bacon Salad with Dijon Vinaigrette
- 8 large asparagus
- 3 slices bacon
- 1 egg
- 1 tbsp dijon mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp organic lemon juice
- 1 tsp salt
- Put some water to boil in a large pot. Once boiling, add the egg and cook for 7 minutes. Immediately transfer to a bowl of ice cold water. This will shock it and make it easier for you to remove the shell.
- In a frying pan, put some water to boil with the teaspoon of salt.
- Cut the stems off the asparagus and transfer them to the frying pan. Boil for 5 minutes.
- In a cast iron skillet, add your bacon slices and fry them until crispy on both sides.
- Once crispy, transfer to a cutting board and slice them into small pieces.
- Peel the eggs and carefully slice them in half. The yolk should be runny.
For the vinaigrette
- Mix the mustard, olive oil and lemon juice in a small bowl. Set aside until ready to use.
- Put the asparagus spears on a plate and cover with the bacon slices. Add the sliced egg and spoon over the dijon vinaigrette.
The vinaigrette can be made up to 1 week in advance stored in an air-tight container in the refrigerator. Get the equipment used here: Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch