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overhead shot of egg and asparagus salad on a plate
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Bacon Egg and Roasted Asparagus Salad

Course Salad
Cuisine American
Keyword Bacon, Eggs, Salad
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

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.