Shaved Asparagus, Bacon & Egg Salad

Serves 4


  • 4 Dutch Farms Grade A Large Brown Eggs
  • 3 slices Dutch Farms Premium Bacon, chopped
  • 1 bunch asparagus (about 1 pound)
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon lemon zest
  • 2 tablespoons olive oil
  • 1 cup halved cherry tomatoes
  • ¼ cup Dutch Farms Fancy Shredded Parmesan Cheese
  • 2 tablespoons chopped red onion


  • Heat small saucepan of water to a boil over high heat; add eggs and reduce heat to medium-low. Cook eggs 10 minutes; drain and transfer to ice water. Peel and coarsely chop eggs.
  • In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
  • With vegetable peeler, shave asparagus into thin ribbons.
  • In large bowl, whisk mustard, lemon juice, pepper and lemon zest; whisking constantly, slowly drizzle in oil until emulsified. Add tomatoes, cheese, onion and asparagus; toss to combine. Fold in eggs; serve sprinkled with bacon. Makes about 4 cups.