Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Step 1

Preheat oven to 425 degrees.  Toss green beans with ½ teaspoon salt and pepper and 1 tablespoon olive oil, then roast for 10 minutes on a parchment-lined baking sheet.

Step 2

Prepare an ice bath for the eggs.  Then bring a small pan with water and 1 tablespoon olive oil to a boil.  (Be sure the water fully covers the eggs.)  Carefully add the eggs with a spoon, then cook 7 minutes for soft-boiled eggs, or to your desired doneness.  Transfer the eggs to the bowl of ice water, and let them stand for 5-10 minutes.  Crack the eggs carefully on the counter and add them back to the water for 5 more minutes.  Peel them and carefully cut in half.

Step 3

Next, toss the asparagus with 1 tablespoon olive oil and ½ teaspoon salt and pepper.  Add them to the baking sheet with the beans and roast for 5 more minutes.  When the beans and asparagus are finished roasting, transfer them to a different baking sheet to cool.  This will prevent them from continuing to cook and getting mushy.

Step 4

Combine all dressing ingredients in a bowl, and whisk until sauce comes together.

Step 5

Add the beans and asparagus to a platter, then place your cut eggs throughout. Drizzle on your dressing and sprinkle on the bacon.