Make Family Meals Special with a Fresh, Homemade Dish

As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium, it’s also easy to prepare – just don’t overcook it. Look for thicker spears at the store, as they tend to have greater texture and more flavor and tenderness because the fiber is less concentrated.

Visit michiganasparagus.org to find more flavorful recipes to share with your nearest and dearest.

Watch video to see how to make this recipe!

Asparagus, Bacon and Egg Salad

Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board

• 6          bacon slices
• 1          pound fresh Michigan asparagus, ends trimmed
• 1/3       cup olive oil
• 2          tablespoons champagne vinegar
• 1          tablespoon honey
• 1          tablespoon Dijon mustard
• 1/4       teaspoon salt
• 1/2       teaspoon black pepper
• 4          hard-boiled eggs, peeled and quartered
• 2/3       cup halved cherry tomatoes
• 1/4       cup sliced green onion

1. In skillet, cook bacon until crisp. Remove from pan. Set aside.
2. Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
3. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
4. Chop bacon.
5. Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.