Simple, yet elegant. Few ingredients, yet wonderful flavors. Yes, that’s how I would describe this salad. And for you vegetarians out there – just skip the bacon. You will still enjoy the salad without it.
Salads are my food of choice this week. We (me and my husband Stan) recently got back from a 30-day-long road trip and, instead of refrigerator magnets, I brought back home quite a few extra pounds of weight. So, that means less eating and more working out for me. That’s my plan. Wait, why am I talking about extra pounds when I can share some road trip details with you? This will probably be more interesting. 😉
You guys, it was amazing! I have been planning this trip every Monday for more than a year, so it was very thought through. We flew from New Jersey to Colorado, rented a car there and then drove 6100 miles, visiting 10 different states. We went to rain forests and desserts, the point of the lowest elevation in North America and the highest paved road, snowy mountains and sandy dunes. I really believe that traveling is one of the greatest experiences in life. By the way, since I collected so much information, I decided to put a book together that will contain all the factors I considered in order to plan and prepare for my trip as well as a detailed itinerary for each day and more. Hopefully it will be ready in 2-3 months, so stay posted. I will definitely share a lot of photos and a video with you in the future, but for now, check out what a huge pine cone we found next to Lake Tahoe!
Let’s get back to the salad. You will love it! Although I used Caesar dressing in this recipe, you may choose to use your favorite dressing instead. And, of course, quail eggs, can be substituted with chicken eggs without a problem. Oh, and one more thing: it’s really easy to overcook the asparagus, so make sure you boil it for no more than 3 minutes and run it under cold water after that to stop the cooking process.
ASPARAGUS AND BACON SALAD
- 10 oz fresh asparagus (about 2 cups)
- 6 hard boiled quail eggs, cut into two pieces
- 3 bacon strips
- 2 tbsp Ceasar Dressing
- 1/4 cup toasted pine nuts
- 1/4 cup Parmesan cheese shavings
- Snap off and discard the dry ends of the asparagus. Break the remaining asparagus into smaller pieces.
- Bring a pot of slightly salted water to a boil, add the asparagus and cook for 2 to 3 minutes, until tender but still firm. Drain and run under cold water to stop it from cooking further. Set aside.
- Heat up a frying pan on medium heat and cook bacon on both sides until golden brown. (About 1-2 minutes per each side). Cut the bacon into fairly large pieces.
- To assemble the salad, toss together the bacon and asparagus together and place on plates. Place the eggs on top, and sprinkle it with dressing and top it off with Parmesan shavings and toasted pine nuts.