-Asparagus Salad with Bacon and Eggs-

prep time
15 min.
cook time
7 min.
servings
4

Dinner Enjoy this fresh spring salad with crusty sourdough bread for a light meal or as a delicious complement to fish or pasta.

Preparation

  1. Preheat oven to 450° F / 230º C.
  2. Arrange asparagus in a single layer on a jelly-roll pan. Drizzle with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Toss gently to coat. Bake for 5 to 7 minutes or until tender-crisp.
  3. Place remaining olive oil, salt, pepper, shallots, lemon juice and tarragon in a large bowl; stir well with a whisk. Add mixed baby greens; toss gently to coat. Divide salad greens among 4 serving plates. Top each serving with asparagus, eggs and crumbled bacon.

Calories 249

Protein 13g

Fat 22g

Cholesterol 195mg

Carbohydrate 9g

Sodium 412mg

Fiber 3g