Asparagus, egg and bacon salad

Asparagus, egg and bacon salad

This simple summer salad is actually perfect for any time of the year. It is delicious served both warm and cold. From time to time we even like to add some fresh goat cheese and pickled red onions as well.

Asparagus, egg and bacon salad

This simple summer salad is actually perfect for any time of the year. It is delicious served both warm and cold. From time to time we even like to add some fresh goat cheese and pickled red onions as well.
4 servingservings


  • 1 lb 450 g green asparagus, ends trimmed
  • 3 oz. 75 g bacon, cooked crisp and chopped
  • 2 2 large, hard-boiled egg, peeled and halvedlarge, hard-boiled eggs, peeled and halved
  • 2 tbsp 2 tbsp avocado oil or olive oil
  • 2 tbsp 2 tbsp red wine vinegar
  • 1 tbsp 1 tbsp Dijon mustard
  • 1 tbsp 1 tbsp bacon fat
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 pinch 1 pinch sea salt
  • 1 pinch 1 pinch red chili flakes


Instructions are for 4 servings. Please modify as needed.

  1. Cut the trimmed asparagus into 1 to 2-inch (3-5 cm) segments.
  2. Bring a large salted pot of water to a boil. Once the water has come to a rolling boil, drop the asparagus in and boil for 3 to 4 minutes. Using a slotted spoon, remove the asparagus from the boiling water and transfer to an ice bath to stop the cooking process and lock in the color.
  3. In a small mixing bowl, combine the oil, vinegar, mustard, bacon fat, garlic, salt and pepper flakes. Whisk to combine.
  4. Plate the asparagus in a large serving dish. Sprinkle the bacon over top and arrange the hard-boiled eggs. Drizzle with vinaigrette. Serve any remaining vinaigrette on the side.

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Keto: Budget-friendly #3

Keto doesn’t have to be expensive. With a little planning and know-how, you can be both keto and thrifty! This week we’ve focused on cheaper yet still very tasty ingredients. We also use the same ingredients in more than one meal so you can buy them in bulk.

To cut your costs even more, buy regular cheese, especially on sale, rather than specialty cheeses that are much more pricey. Don’t buy pre-­shredded cheese; buy cheese in large or bulk sizes and shred/grate it yourself.  Shredded cheese can be frozen in small batches for quick use and no risk of spoilage. Use fresh vegetables when they are in season, but buy frozen the rest of the year. Frozen meats, too, are usually cheaper. Here you’ll find more money saving low-carb tips.

A tip to save some precious morning time is to prepare the Keto eggs on the go on the Sunday afternoon or on the Monday morning, and then have them ready for a fast breakfast each day of the week.

This meal plan will keep you below 18 net carbs per day.

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  1. CBE
    Hi Keto friends I have a question that I can't seem to find enough information on so I'm hoping for some help! I've been Keto just over 3 weeks losing great. Down 5 pounds per week so far. My question is have any of you changed to the Keto diet and found you have allergies to certain vegetables? I ate organic broccoli I got really sick, I ate brussell sprouts I got really sick and today I had roasted organic asparagus and I got really sick again. I'm super picky in the kitchen I wash every vegetable and roasted them all with organic olive oil and organic seasonings I use every single day.

    I read on another site that if you eat a food and have mouth tingling or a metallic taste in you mouth quickly after eating you could have developed a food allergy. I have been so nauseous all day and the metallic taste will not go away. Tonight after eating the asparagus earlier in the day I feel like pins sticking me all over.

    Would appreciate anyone else who has experienced this to share. Was looking forward to making this recipe but no longer sadly. Happy Keto-ing all! Thank you.

    Reply: #3
  2. Francoise
    I have been low carb/keto for about three years and have not experienced any allergies. I hope you will soon find a solution to your problem. Good luck!
  3. Christina
    I experienced similar problems with kale and onions while on keto - but only because I didn't eat so much of those before.
    I have a fructose malabsorbtion - so I already knew some fruits where a hughe problem for me (I ended in hospital after eating dried figes because of violent abdominal pain)
    Unfortunately cabbage, onions, leek, asparagus, brusselsprouts and cauliflower are quite high on fructose as well. Interestingly not all vegetabIes high on fructose are a problem for me: Broccoli and tomatoes are fine but not cauliflower or leeks.
    I experienced the metalic taste with too much onions (like goulash) or if I drink some varietys of red wine.
  4. CBE
    Thank you both so much for sharing! I've done some more research and I have found on a few physician web-sites that a metallic taste within 10 to 20 minutes usually means a mild to moderate food allergy and of course the pins and needles as well as itching can also be a food allergy.

    Interesting I have always purchased organic vegetables as much as possible never had this response the only difference is most of the fresh organic produce is now from Mexico and most of the organic frozen vegetables are from China. It seems it doesn't matter how high-end the market is or cheap they all now carry organics from others countries other than the U.S.A. or other countries with strict organic guidelines. Just wonder if that's part of the problem. Whole Foods is almost 2 hours away from me and they have banned organics from China. My darling hubby wants to start an organic garden.

    Christina I had never heard of fructose malabsorption. That sounds like it is really limiting in what you can consume. Food is becoming more and more GMO and I believe it causes problems for all crops. I wish you the best take care.

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