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Bacon, egg and asparagus salad

Bacon, egg and asparagus salad


’We use sustainable energy to produce our eggs, so they’re ‘green’ as well as free range,’ says Co-op free range egg producer Donald Seed, Scottish Borders

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1426kj 340kcal
  • Fat
    Med 25%
  • Saturates
    Med 20%
  • Sugar
    Low 25%
  • Salt
    High 25%

% of adult’s reference intake | Carbohydrates per serving : 25g


  • 2 slices Co-op Irresistible British rindless back bacon
  • 150g asparagus, trimmed
  • 2 tsp Co-op olive oil
  • 2 slices Co-op Irresistible sourdough, cut into cubes
  • Handful flat leaf parsley, finely chopped
  • 2 Co-op British eggs
  • 1 tbsp Co-op French dressing


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the bacon on a baking tray and cook for 10-15 mins
  3. Slice into thin strips and set aside
  4. Meanwhile, fry the asparagus in half the oil until lightly charred
  5. Remove, slice each stem diagonally into 3 pieces and set aside
  6. Toss the sourdough cubes in the remaining oil, add most of the parsley and season
  7. Tip into a baking dish and bake for 5 mins, shaking halfway through
  8. Add to 2 plates, along with the bacon and asparagus
  9. Crack the eggs into a pan of gently simmering water and poach for 2 mins
  10. Remove with a slotted spoon and drain on kitchen towel
  11. Add to the plates, drizzle with the French dressing and scatter over the rest of the parsley
  12. Serve immediately.

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