Roasted Asparagus Chef Salad

Roasted asparagus elevates this classic salad. You can assemble it a few hours head of time, but toss and dress just before serving for maximum freshness.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 lb. asparagus, trimmed
  • 5 Tbsp. extra virgin olive oil, divided
  • 8 cups salad mix with carrots and radishes
  • 1 small cucumber, sliced
  • 2 large hard-boiled eggs, peeled and quartered
  • 3 strips thick-cut bacon, cooked and chopped
  • 1⁄2 cup shredded Cheddar cheese
  • 1 medium avocado, peeled, pitted, and cubed
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Preheat oven to 400°F.
  • Place asparagus on a baking sheet and toss with 1 tablespoon olive oil. Roast for 10 minutes, or until asparagus is tender. Cool, then cut into 1-inch pieces.
  • Divide salad mix between two bowls. Arrange asparagus, cucumber, egg, bacon, cheese, and avocado on top.
  • In a small bowl combine remaining olive oil, vinegar, mustard, salt, and pepper and whisk well. Drizzle over salads and serve.