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Asparagus, Egg & Pancetta Salad with Pecans & Honey Mustard Dressing Recipe

Name: Asparagus, Egg & Pancetta Salad with Pecans & Honey Mustard Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 small bunch asparagus, trimmed and cut into 5 cm pieces; 4 slices pancetta; 4 large eggs; 1/2 cup pecans, chopped; 1/4 teaspoon black pepper; 1 tablespoon honey; 1 tablespoon Dijon mustard; 3 tablespoons extra virgin olive oil; 1 tablespoon apple cider vinegar; 1/4 teaspoon salt; 1/4 cup shaved Parmesan cheese

Stashcook

This is a yummy salad with fresh asparagus, boiled eggs, and crispy pancetta. It has crunchy pecans and a sweet honey mustard dressing. It's a good meal for lunch or dinner and is not too hard to make.

Ingredients

1 small bunch asparagus, trimmed and cut into 5 cm pieces

4 slices pancetta

4 large eggs

1/2 cup pecans, chopped

1/4 teaspoon black pepper

1 tablespoon honey

1 tablespoon Dijon mustard

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1/4 teaspoon salt

1/4 cup shaved Parmesan cheese

Method

Fill a medium saucepan halfway with water and bring to a boil. Gently add the eggs and cook for 7 minutes for a slightly softer yolk. Remove eggs to a bowl with cold water or ice to cool.

In a skillet over medium heat, cook the pancetta until crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate.

Using the same boiling water, cook the asparagus until tender and bright green, about 2-3 minutes. Drain and rinse under cold water to stop the cooking process.

For the dressing, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl.

Chop the cooled pancetta into bite-sized pieces.

Peel the cooled eggs and cut them into quarters.

In a large bowl, combine the asparagus, pancetta, eggs, and pecans. Toss with the honey mustard dressing.

Serve the salad topped with shaved Parmesan cheese.