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Asparagus Salad with Egg, Bacon and Dijon Shallot Dressing

This salad reminds me of a cool, drizzly Parisian day suddenly turned cheery and warm by a filling, comforting cafe lunch. The lunch that’s perfect for a day of shopping or walking all over the city exploring markets, galleries or strange little bookstores in alleyways, this asparagus salad leaves you feeling satisfied, but not weighed down. 

Often, the best meals are simple meals. This wholesome salad takes minutes to make and requires very few ingredients, but that certainly does not mean it’s short on taste. It’s one of my favorite lunchtime meals, and it is made even better by being served alongside a beautiful chunk of baguette to soak up extra dressing.

Ingredients (Serves 2):

1 bunch of asparagus

4 soft-boiled eggs

4 strips of crispy bacon, chopped

2 tsp. Dijon mustard

2 tsp. shallots, finely chopped

2 tsp. red wine vinegar

1 Tbsp. olive oil

Salt and pepper to taste

In a skillet over medium high heat, simmer a bit of water (½ c. or so). Add the asparagus when water is simmering, put a lid on the skillet and steam for 3 minutes. Rinse the asparagus with cold water to stop the cooking process and cut into bite-size lengths. Set aside. 

Mix together the Dijon, shallots, red wine vinegar, olive oil, salt and pepper together to make the dressing.

Place the asparagus and bacon on plates. Drizzle with dressing and mix well. Place the eggs on top. Add a bit of salt and pepper, and enjoy!

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