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Asparagus & Bacon Salad with Easter Eggs
Eating your veggies has never been so easy.
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Asparagus & Bacon Salad with Easter Eggs
Prep Time30 Minutes
Servings4
0
svg/info/recipe-calories Created with Sketch. Calories310
Ingredients
20 asparagus spears
4 hard-boiled Easter eggs, halved
6 slices bacon, cooked and chopped
1 cup assorted cherry tomatoes, halved
1/2 cup sliced almonds, toasted
1/2 cup shallots, thinly sliced
1/2 cup bleu cheese crumbles
Directions
  1. Trim off the woody end of asparagus spears. Fill a large sauté pan with water, and bring to a boil. Add the asparagus. Cook for 3 to 5 minutes, depending on thickness. 
  2. Fill a bowl with ice water. Immediately transfer the asparagus from the boiling water to the ice water. Let cool for 10 minutes, and then dry with paper towels. 
  3. Arrange asparagus on a platter. Top with hard-boiled eggs, bacon, cherry tomatoes, almonds, shallots and bleu cheese. 
  4. Serve with desired dressing. 
Nutritional Information

Per Serving: 

Calories: 310, Fat: 21 g (7 g Saturated Fat), Cholesterol: 210 mg, Sodium: 530 mg, Carbohydrates: 11 g, Fiber: 4 g, Protein: 19 g. 

30 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
310
Calories

Shop Ingredients

Makes 4 servings
20 asparagus spears
Not Available
4 hard-boiled Easter eggs, halved
an image
Brookshire's Jumbo Eggs - 12 Each
$3.18$0.26 each
6 slices bacon, cooked and chopped
Not Available
1 cup assorted cherry tomatoes, halved
Not Available
1/2 cup sliced almonds, toasted
an image
Ellis Almonds, Natural Sliced - 6 Ounce
$3.98 was $4.38$0.66/oz
1/2 cup shallots, thinly sliced
Not Available
1/2 cup bleu cheese crumbles
an image
Great Lakes Cheese Cheese, Blue, Crumbled - 4 Ounce
$2.28$0.57/oz

Nutritional Information

Per Serving: 

Calories: 310, Fat: 21 g (7 g Saturated Fat), Cholesterol: 210 mg, Sodium: 530 mg, Carbohydrates: 11 g, Fiber: 4 g, Protein: 19 g. 

Directions

  1. Trim off the woody end of asparagus spears. Fill a large sauté pan with water, and bring to a boil. Add the asparagus. Cook for 3 to 5 minutes, depending on thickness. 
  2. Fill a bowl with ice water. Immediately transfer the asparagus from the boiling water to the ice water. Let cool for 10 minutes, and then dry with paper towels. 
  3. Arrange asparagus on a platter. Top with hard-boiled eggs, bacon, cherry tomatoes, almonds, shallots and bleu cheese. 
  4. Serve with desired dressing.