This recipe was inspired by Bacon Nation’s “Bacon-Wrapped Asparagus With Mixed Greens.” Though I’m sure it’s meant to be more of a side salad than a meal, I adapted it and served it as an entree. Granted, my guys still left the table a bit hungry, but they were otherwise satisfied. Hey, room for dessert! P/S: Mine got the blue cheese treatment–even better 🙂

Bacon Wrapped Asparagus Salad

8 slices bacon

32-40 thin asparagus spears

1 tbsp olive oil

6 cups fresh baby spinach

4 eggs, boiled (to your preference), peeled, halved, and chilled

1 cup croutons (I used Asiago Texas Toast)

1/2 cup feta cheese (or blue–definitely blue!)

1) Divide asparagus spears into 8 bundles; wrap each bundle with one slice of bacon

2) Heat olive oil in large skillet over medium; add bundled asparagus spears (bacon leading edge side down) and cook 7-8 minutes, gently turning every minute or so until asparagus is lightly cooked through and bacon is crisped on all sides; remove from heat, transfer to paper towel-lined plate, and let cool 5 minutes

3) Assemble each of 4 salads as follows: spinach, topped with 2 bacon-wrapped asparagus bundles and 2 egg halves, croutons, and feta (or blue) cheese; serve!

Servings: 4

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