Spring Asparagus Salad
By Bianca Dodson
Spring Asparagus Salad
By Bianca Dodson
Yield/Serves:
Makes 4 servings
Salad:
Dijon Vinaigrette:
- 2 bunches of asparagus (rinsed and ends cut off)
- 1 ripe avocado (sliced)
- 1 pint cherry tomatoes
- ½ cup chickpeas (rinsed and drained)
- 3 eggs
- 3 strips thick cut bacon
- 1/3 cup crumbled feta
- ½ cup red onion
- salt and pepper to taste
- 1 tablespoon olive oil
Dijon Vinaigrette:
- 2 tablespoons lemon juice
- 1 clove garlic ½ cup extra virgin olive oil ¼ cup Dijon mustard salt and pepper to taste
Preheat the oven to 400° Fahrenheit.
Place eggs in a heavy bottomed pot and cover with water. Bring to a boil over medium heat for 5 minutes. Cover with a lid and turn off the heat. Allow the eggs to sit in the pot with the lid on for 10-12 minutes. Allow to cool then peel.
Line a baking sheet with parchment and arrange bacon in even layer. Bake for 15 minutes or until crispy.
Line a separate baking sheet with parchment and evenly arrange asparagus. Drizzle with olive oil then sprinkle with salt and pepper. Bake for 10-15 minutes depending on the thickness of the asparagus.
In the meantime, chop onions and tomatoes. Set aside. Rinse and drain chickpeas then set aside.
Make the dressing by whisking together olive oil, lemon juice, garlic, Dijon mustard and salt and pepper. Refrigerate until ready to use.
To assemble the salad, arrange the asparagus onto a salad platter. Top with tomatoes, chickpeas, red onion, avocado, boiled eggs, chopped bacon, and feta. Drizzle with Dijon Vinaigrette and enjoy!
Place eggs in a heavy bottomed pot and cover with water. Bring to a boil over medium heat for 5 minutes. Cover with a lid and turn off the heat. Allow the eggs to sit in the pot with the lid on for 10-12 minutes. Allow to cool then peel.
Line a baking sheet with parchment and arrange bacon in even layer. Bake for 15 minutes or until crispy.
Line a separate baking sheet with parchment and evenly arrange asparagus. Drizzle with olive oil then sprinkle with salt and pepper. Bake for 10-15 minutes depending on the thickness of the asparagus.
In the meantime, chop onions and tomatoes. Set aside. Rinse and drain chickpeas then set aside.
Make the dressing by whisking together olive oil, lemon juice, garlic, Dijon mustard and salt and pepper. Refrigerate until ready to use.
To assemble the salad, arrange the asparagus onto a salad platter. Top with tomatoes, chickpeas, red onion, avocado, boiled eggs, chopped bacon, and feta. Drizzle with Dijon Vinaigrette and enjoy!