Keto Egg, Bacon and Asparagus Salad
How to Make It
Step 1
Heat half a tablespoon of olive oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden. Set aside to cool.
Step 2
Whilst the bacon is cooking, remove the tough ends from the asparagus and discard. Add the spears to a pan of boiling water over a medium heat and simmer for 3-4 minutes until just tender. Drain and refresh immediately under cold water. Pat dry.
Step 3
Heat a griddle pan over a high heat and add the asparagus spears. Cook for 2 minutes each side until charred.
Step 4
Arrange the watercress in a large serving bowl and top with the griddled asparagus. Crumble over the cooked bacon and hard boiled egg. Season with a little salt and pepper and toss to combine.
Step 5
Add the remaining olive oil, lemon juice and mayonnaise to a small mixing bowl. Season with a little salt and pepper and whisk together until smooth.
Step 6
Drizzle the lemon mayonnaise over the salad to serve.
Ingredients
- Asparagus, Raw – 6 medium – spear – 5 1/4″ to 7″ long
- Watercress, Raw – 2 cup
- Hard Boiled Egg – 2 small
- Bacon – 2 slice – 6″ long
- Olive Oil – 1-½ tablespoon
- Mayonnaise – 1 tablespoon
- Lemon Juice, Fresh – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon