Asparagus Avocado Salad
Um guys, this is really good. Like so good I’m going to turn into that asparagus dude on Veggie Tales due to eating it three days in a row. And I kind of can’t stand that show, but it would be worth it just to keep eating this asparagus avocado salad.
I love clean, simple, and totally craveable sides like this because in my world sides that are really good are hard to find. I grew up on creamed carrots, creamed corn, salad and green beans. I don’t remember much else than that. Now that Mom has been sold on asparagus I am pretty darn sure she would add this side dish recipe to the rotation. Plus hello, bacon.
I loved, loved, loved deviled eggs in my youth, still do and our recipe from my sister in law happens to be hugely popular on the site so when I went to grill asaparagus and throw on some hard boiled eggs one day I suddenly thought, ohhhh I wonder if I used the ingredients our eggs use and made a little sauce.
When I opened the fridge to grab the dijon mustard I saw the bacon which turned into a whole, if you give a mouse a cookie moment because if you add eggs and dijon you better snag the bacon. And if you’re going to add that warm bacon-y goodness why the heck not throw on a gosh darn avocado too?
Am I right? Can I get an “Amen”? Listen, I know you might think this seems simple and maybe you’re even a little afraid but just throw your hair back and dive in to this one. The sauce is so good you’ll be swirling everything through and it’s the type of recipe you can stab a little of everything and get the perfect bite which always means you’ll have the best day ever. Plus wouldn’t this be pretty for Easter or Mother’s Day?
- 1 Bundle Asparagus, trimmed and chopped in 2" pieces
- Salt and Pepper
- Olive Oil
- 2 Hard Boiled Eggs
- 5 Slices of Bacon, cooked and chopped
- 1 Avocado, chopped
- 2 Teaspoons Dijon Mustard
- 1½ Teaspoons White Vinegar
- 1½ Teaspoons Sugar
- ½ Teaspoon Lemon Juice
- Pinch of salt
- Heat a skillet over medium high heat. Add olive oil and asparagus and sprinkle with salt and pepper.
- Cook until tender, moving occasionally, about 3 minutes.
- In a small dish, whisk together the dressing.
- In a dish toss everything, including the dressing together and serve warm or room temperature.