Asparagus Egg And Bacon Salad With Dijon Vinaigrette

1 large hard boiled egg (peeled and sliced)

1 ⅔ cups chopped asparagus

2 slices cooked and crumbled center cut bacon (check labels for Whole30)

½ tsp Dijon mustard (check label for Whole30)

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

Pinch salt and pepper (to taste)

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.
In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 15m