Egg & Asparagus BLT Salad
This Egg & Asparagus BLT Salad combines all the goodness of a BLT into an amped up salad topped with perfectly cooked asparagus and over-easy eggs for the entree salad of your dreams.
Print
Pin
Servings: 2 servings
Ingredients
- 1/2 tsp Dijon mustard
- 2 Tbsp white wine vinegar
- 2 Tbsp extra-virgin olive oil
- Salt and coarsely-ground black pepper
- 4 large Eggland's Best eggs
- 1 bunch Michigan Asparagus spears preferably thick, trimmed
- 1 cup cherry tomatoes halved
- 6 strips bacon
- 1 head of Cal-Organic Farms Romaine Lettuce roughly chopped
- 1 large avocado peel and pit removed, sliced
Instructions
- To make the vinaigrette, combine the mustard, vinegar, and oil in a small jar with a lid. Secure the lid tightly, shake until well-combined, and set aside.
- Preheat the oven to 400 degrees and line a baking sheet with foil. In a medium bowl, toss the asparagus with olive oil, salt and pepper, and lay on the prepared baking sheet in a single layer. Cook for 5-7 minutes, or until just cooked through. (If your asparagus is pretty thick, you may end up cooking 10-12 minutes...just check it after 7 and then cook an additional 2 minutes at a time, as needed, until done.)
- Meanwhile, heat a skillet over medium heat and cook the bacon until slightly crisp. Remove to a paper towels and allow the grease to drain off. When the bacon is cool, rough chop into bite-sized pieces.
- Drain the bacon grease and wipe the skillet clean. Drizzle a little olive oil or butter in the pan, over medium heat and add the eggs. Season with salt and pepper and cook the eggs to over-easy, making sure the yolks don’t break and are still runny, about 3 minutes (time will vary depending on your stove-top heat.)
- To assemble, divide the romaine between two plates, top with half the bacon, tomatoes, asparagus spears, and avocado slices. Top each salad with 2 eggs, and drizzle the vinaigrette over the top. Serve immediately and enjoy!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!