Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It's great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California
Warm Asparagus Salad with Eggs
Warm Asparagus Salad with Eggs
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 6 turkey bacon strips, chopped
- 1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
- 2 tablespoons red wine vinegar
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Dash sugar
- Dash sea salt
- Dash crushed red pepper flakes
- 4 hard-boiled large eggs, halved
- 4 ounces herbed fresh goat cheese, crumbled
Directions
- In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
- Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
- In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
- Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.
Nutrition Facts
1 serving: 302 calories, 24g fat (7g saturated fat), 229mg cholesterol, 634mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 16g protein.
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