Grilled Asparagus & Egg Salad with Meyer Lemon Vinaigrette

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Apr. 06, 2012

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
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

Nutrition Facts

Serving size Complete recipe

Calories 2247Calories from Fat 2082

 % Daily Value*

Total Fat 235 g361.5%

Saturated Fat 37 g185%

Trans Fat 0 g


Sodium 857 mg35.71%

Total Carbohydrates 20 g6.7%

Dietary Fiber 6 g24%

Sugars 5 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet