Asparagus Salad with Hard-Boiled Egg

1 1/2 lb steamed asparagus, cooled
2 hard-boiled eggs, coarsely grated*
2 slices lean thick cut bacon, crumbled

for the dressing:
3 tablespoons sherry vinegar
3 tablespoons olive oil
2 tablespoons Capote capers
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon minced parsley
1 tablespoon minced basil
1/2 teaspoon Dijon
sea salt
freshly ground black pepper

Whisk together the dressing ingredients. Toss the bacon and asparagus in a bowl. Drizzle with dressing. Top with the eggs.

*I found the easiest way to do this is to grate the eggs not from the ends but on the sides.

My thoughts:

I was looking through some 1950s cookbooks awhile back and in one there was a recipe that featured asparagus topped with a creamy sauce and a fine sprinkle of hard-boiled egg yolk. It looked good in sort of a gross way. It was winter at the time so I mentally filed it away until asparagus was in season. I still can’t bring myself to drown poor, innocent asparagus in a cream sauce so I switched that out for a light vinaigrette. To be truly healthy, leave out the bacon but it adds a great savory-salty not that went perfectly with the asparagus-egg combo.


  1. I love the combination of crisp bacon or pancetta with asparagus. When you use really fresh asparagus – the saltiness of the bacon goes really well with the slight sweetness of the asparagus.

  2. Cookin' Canuck

    Bacon, asparagus, capers – this sounds like a fantastic dish!

  3. Lydia (The Perfect Pantry)

    One of my favorite classic combinations, especially now that asparagus season is here!

  4. I was actually craving something with egg and asparagus for lunch today–perfect.