Recipes - Asparagus Salad with Natural Bacon

Asparagus Salad with Natural Bacon

Any salad recipe (like this one) that includes natural bacon is bound to be a big hit.

This is a great way to use those tiny thin asparagus that can go limp and watery when cooked. The bacon and Romano add all the saltiness that you need to this salad.

Serves 4


  • ¼ cup finely grated Romano cheese
  • ¼ cup water
  • Freshly ground black pepper
  • 2 bunches pencil-thin fresh asparagus, trimmed and finely chopped
  • 4 young scallions, trimmed and finely chopped
  • 4-8 large butter lettuce leaves
  • 8 slices cooked, finely chopped Applegate Natural Sunday Bacon
  • A handful of fresh mint leaves, finely chopped
For the salad dressing:
  • 1 small garlic clove, peeled and minced
  • 1 anchovy filet, chopped or a small dollop of anchovy paste
  • Salt
  • Juice of half a lemon, or more if you like
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • A handful of parsley leaves, finely chopped
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  1. In a small mixing bowl, add the garlic, anchovy, parsley and lemon juice.
  2. While whisking, add the olive oil in a slow steady stream.
  3. Mix together the Romano cheese and a ¼ cup of hot water in a big bowl until the cheese has melted.
  4. Whisk in the salad dressing and add pepper to your taste.

(If it seems we really like the word “whisk,” we will plead guilty.)

  1. Add the asparagus and scallions and toss the vegetables in the dressing until well coated.
  2. Arrange the large lettuce leaves on individual plates or a large platter.
  3. Spoon the asparagus onto the leaves, then scatter the bacon and mint over the asparagus.

All that's left to do is … enjoy!

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