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Spring Asparagus Salad


1 bunch asparagus, trimmed

4 cups baby spinach

2 cups arugula or watercress

4 hard boiled eggs, sliced

4 slices bacon, cooked and crumbled


1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

1 tablespoon Earth & Vine Lemon Dill Mustard

2 teaspoons honey

Salt and pepper to taste

Cook asparagus 2 minutes in boiling water, then remove and plunge into an ice bath.

While the asparagus is cooling, combine the vinaigrette ingredients and whisk until well blended.

Chop the asparagus into bite sized pieces. 

Toss spinach and  arugula and arrange on a serving platter.

Top with asparagus, sliced eggs and bacon.

Drizzle with vinaigrette and serve.

Makes about 4 servings.