Roasted seasoned asparagus topped with a sunny-side-up egg, crispy bacon, and shaved Romano cheese. A perfect breakfast, lunch, or dinner!
Asparagus season is going strong for a few more weeks in Wisconsin and I like to eat as much as I can before the season ends.
Asparagus is always at our grocery store and usually looks nice, but the flavor is nothing compared to the seasonal local asparagus in our area.
Normally, we grill our asparagus for a side dish, but my favorite combination is asparagus and eggs. I love a runny yolk over perfectly cooked asparagus- so delicious. Over the years, I have seen different variations of bacon, egg and asparagus salads, and wanted to make my own version. I opted to roast my asparagus with a little olive oil, salt and pepper.
I topped it with a thick sliced crisp applewood smoked bacon from , shaved Romano cheese (Parmesan works great too!) and a large sunny side-up eggs. The reason I opt for Romano cheese is because it is a little bit sharper in flavor but, like I said, Parmesan work great.
I love making this for breakfast because, to me, nothing is better than a morning egg! I love how the yolk coated the asparagus, and paired with the sharp Romano and smokey bacon this is one amazing meal! Delicious for breakfast, lunch, or dinner!
WHAT DO YOU NEED TO MAKE THIS SALAD?
- fresh asparagus
- olive oil
- salt
- black pepper
- large eggs
- butter
- thick cut bacon
- shaved Romano cheese (Parmesan works too)
- baking sheet
- spatula
HOW TO PICK THE BEST ASPARAGUS
When picking a bunch of asparagus, look for firm, fresh, spears with closed, tight tips and similar diameter. This allows all spears will cook in the same amount of time, and tips will loosen as asparagus cooks.
Thinner spears do not mean that the spear is more tender. In fact, a thicker spear is often times more flavorful.
HOW DO YOU MAKE THIS SALAD?
- Arrange asparagus on a baking sheet and drizzle olive oil over the top and sprinkle with salt and pepper. Roast asparagus for 10 minutes at 400°F.
- While the asparagus is cooking, cook the eggs. Heat a pan over medium heat and add the butter. Add the eggs and cook till whites are firm and set and yolk is still runny.It is important not to have your heat too high or the edges will burn before the center has set. If you like an over easy egg feel free to give the egg a turn or cook yolk up for sunny side.
- Divide asparagus between 2 plates. Next, layer chopped bacon and shaved cheese over the asparagus. Top with an egg and an extra shake of freshly ground black pepper, if desired.
TIPS AND TRICKS
- Roman cheese has a a bit more of a sharp bite than Parmesan. However, you can subbed Parmesan cheese. Also, using grated over shaved is fine, but use about 1 ½ tablespoon versus a ¼ cup of shaved.
- I like to use a thick cut bacon for this recipe, but regular cut is fine. I would use an extra slice or two if using regular cut.
- To make a perfect sunny-side-up egg make sure that the heat is not too high because the inner white of the egg cooked best at a slow medium-low temperature. Cooking too hot will result in an over-cooked yolk, and under-cooked egg white.
- Grilled asparagus is a delicious and easy alternate preparation if you do not want to roast the asparagus. To do this, heat a grill to high heat. Coat asparagus olive oil and season with salt and pepper.Place asparagus on the grill. Turn occasionally for 3-5 minutes. Asparagus will be tender and slightly charred.
SO, WHY ASPARAGUS?
Let me tell you!
Besides being delicious asparagus full of nutritious. Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.
Asparagus is also low in calories, at less than 4 calories per spear, and it contains no fat or cholesterol while being very low in sodium.
I love that this versatile vegetable checks so many boxes and I feel like I can always try something new when I cook it, or revisit an old favorite.
CHECK OUT MORE DELICIOUS ASPARAGUS RECIPES!
GRILLED ASPARAGUS CAPRESE SALAD
SPICY PORK WITH ASPARAGUS AND CHILI
CRISPY BAKED ASPARAGUS FRIES WITH LEMON PEPPER SAUCE
CREAMY ASPARAGUS RISOTTO WITH DILL
CREAMY PARMESAN ASPARAGUS SOUP
ASPARAGUS BACON AND GOUDA QUICHE
If you’ve tried my BACON EGG AND ROASTED ASPARAGUS SALAD or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Bacon Egg and Roasted Asparagus Salad
Ingredients
- 1 lb asparagus woody ends trimmed off
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 /2 tablespoon butter
- 5 slices thick cut bacon cooked crisp and chopped
- ¼ cup shaved Romano cheese (Parmesan works too)
Instructions
- Arrange asparagus on a baking sheet and drizzle olive oil over the top and sprinkle with salt and pepper. Roast asparagus for 10 minutes at 400°F.
- While the asparagus is cooking, cook the eggs. Heat a pan over medium heat and add the butter. Add the eggs and cook till whites are firm and set and yolk is still runny.It is important not to have your heat too high or the edges will burn before the center has set. If you like an over easy egg feel free to give the egg a turn or cook yolk up for sunny side.
- Divide asparagus between 2 plates. Next, layer chopped bacon and shaved cheese over the asparagus. Top with an egg and an extra shake of freshly ground black pepper, if desired.
CHECK OUT MORE DELICIOUS BRUNCH INSPIRATION!
Beverages Recipes
- Michelada by Family Around the Table
- Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings
Appetizer and Salad Recipes
- Peach, Prosciutto and Mozzarella Skewers by Love & Confections
Bread, Grains, and Cereal Recipes
- Cheese Danish by The Redhead Baker
- Matcha Souffle Pancakes by Tara's Multicultural Table
- Sausage and Gravy Biscuit Cups by Big Bears Wife
- Sourdough Pancakes with Hibiscus Syrup by Karen's Kitchen Stories
Egg Recipes
- Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
- Breakfast Grilled Cheese by A Kitchen Hoor's Adventures
- Ham & Cheese Breakfast Enchiladas by Kate's Recipe Box
- Vegan Omelette by Happily Curated Chaos
Fruit and Veggie Recipes
- Caramelized Cinnamon Bananas over Yogurt by Hezzi-D's Books and Cooks
- Tropical Fruit Salad by Caroline's Cooking
Meat, Poultry, and Fish Recipes
- Bacon And Eggs Benedict Brunch Burger by Nik Snacks
- Corned Beef & Potato Hash by Amy's Cooking Adventures
Dessert Recipes
- Keto Chocolate Mousse Recipe by Keto Basic AF
- Salted Caramel Macarons Recipe by April Golightly
Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase
Leave a Reply