From the kitchen

Asparagus, Bacon, and Walnut Salad

Name: Asparagus, Bacon, and Walnut Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 pack of asparagus, cut in half; 3 slices cooked bacon, crumbled; ½ cup shaved parmesan cheese; ½ cup diced walnuts; 2 tablespoons fresh lemon juice; ¼ cup extra-virgin olive oil; 1 tablespoon finely chopped fresh green onions; 1 teaspoon blossom honey; 1 teaspoon mustard; ½ teaspoon charred lemon sea salt; ¼ teaspoon ground black pepper

Roasted asparagus, crispy bacon, toasted walnuts, and shaved parmesan tossed in a bright lemon honey vinaigrette. A 25-minute side that fits everything from a weekday dinner to a summer barbecue.

Prep10 min

Cook15 min

Total25 min

Yield4 servings

CategorySide Dish

This is the salad that earns its place on the table. Roasted asparagus stays bright and tender, bacon brings the salty crunch, and toasted walnuts round out the texture. The dressing is a quick lemon and honey vinaigrette that ties everything together without drowning the vegetables.

Ingredients

For the salad

1 pack of asparagus, cut in half
3 slices cooked bacon, crumbled
½ cup shaved parmesan cheese
½ cup diced walnuts

For the dressing

2 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
1 tablespoon finely chopped fresh green onions
1 teaspoon blossom honey
1 teaspoon mustard
½ teaspoon charred lemon sea salt
¼ teaspoon ground black pepper

Instructions

Prepare the asparagus

Wash the asparagus and snap off the tough woody ends. Cut the spears in half. Place them on a baking sheet, drizzle with a tablespoon of olive oil, and add a pinch of salt and black pepper. Toss with your hands until evenly coated. Preheat the oven to 425°F (220°C). Spread the asparagus in a single layer so the spears are not crowded, then bake for 10 to 15 minutes. Thinner spears need less time. They are ready when they turn vibrant green, are slightly tender, and the tips begin to crisp and brown.

Cook the bacon

Cook the bacon until crispy. The crunch and saltiness are the backbone of the salad.

Roast the walnuts

In the same pan as the bacon, add the ½ cup of walnuts. Stir frequently so they roast evenly. About 3 to 5 minutes does it. They are ready when they smell fragrant and turn a slightly darker shade of brown.

Shred the parmesan

Use a vegetable peeler to shave the parmesan block into thin shavings. Curls work better than fine grating here.

Make the dressing

In a small bowl, whisk the lemon juice, honey, and mustard until the honey dissolves. Slowly drizzle in the olive oil while whisking continuously. Stir in the chopped green onions, charred lemon sea salt, and black pepper. Taste and adjust the seasoning as needed.

Finish the salad

In a large bowl, combine the roasted asparagus, crispy bacon, and toasted walnuts. Top with the parmesan shavings and finish with the lemon dressing. Serve right away for the best texture.

Kitchen tips

Pick spears of similar thickness so they roast at the same pace.
Toast the walnuts in the bacon fat for a deeper, richer flavor.
Whisk the dressing while the asparagus roasts so everything comes together at once.

Serve warm or at room temperature. Leftovers keep for a day in the fridge and make a great topping for a soft-boiled egg the next morning.