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

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


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.


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


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.

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