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Grilled Asparagus & Egg Salad with Meyer Lemon Vinaigrette

To celebrate spring how about serving this Grilled Asparagus and Egg salad (a perfect way to use some of those Easter eggs)!
  Olive oil 1 Cup (16 tbs)
  Asparagus 1 Bunch (100 gm), washed and trimmed
  Meyer lemon juice/Regular 3 Tablespoon (1 1/2 Lemons)
  Minced shallot 1 Tablespoon
  Grated lemon zest 1⁄2 Teaspoon
  Minced thyme 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Kosher salt To Taste
  Fresh ground pepper To Taste
  Hard-boiled eggs 2 , peeled and chopped
  Bacon slices 3 , cooked crisp and crumbled
  Shaved parmesan 1 Tablespoon (For Garnish)

Spread the asparagus across a rimmed baking sheet, drizzle with olive oil and generously salt and pepper. Roll the asparagus around until it is completely coated. Grill asparagus on high heat, flipping occasionally until tender crisp, about 5 to 7 minutes. Return to baking sheet and set aside to cool.

In a small bowl whisk together the lemon juice, shallot, lemon zest, thyme, sugar and some salt and pepper. Set aside. Note: dressing can be made the day prior.

Cut the asparagus into 2” pieces. In a large bowl toss together the cut asparagus, eggs and bacon with the dressing. Garnish with parmesan shavings if desired.

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Recipe Summary

Side Dish

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Grilled Asparagus & Egg Salad With Meyer Lemon Vinaigrette Recipe