Nothing says Northern Michigan summer quite like local asparagus season. From backyard cookouts to quick weeknight dinners, asparagus is one of those fresh, fleeting ingredients that feels worth celebrating every year. This simple asparagus bacon tomato salad brings together crisp-tender local asparagus, smoky bacon, juicy cherry tomatoes, and a tangy Dijon vinaigrette for a dish that’s perfect for warm weather gatherings, grilling season, or easy lunches on the patio. Serve it as a side dish, light dinner, or top it with jammy soft boiled eggs for an extra satisfying seasonal meal.
Make the Most out of Michigan Local Asparagus
Ingredients:
- 1 bunch asparagus, trimmed
- 4 slices bacon
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon cane sugar
- salt & pepper
- fresh chopped parsley
- optional: soft boiled eggs
Instructions:
- Cut the asparagus into bite size pieces and steam until tender crisp. Run cold water over the asparagus to stop the cooking. Drain and place in a bowl.
- Cook the bacon until crisp. Chop and add to asparagus along with the cherry tomatoes and red onion.
- Whisk the olive oil, vinegar, mustard, sugar, salt & pepper to taste in a small bowl and add to the asparagus. Toss everything together until well coated. Taste and add more salt if needed. Serve sprinkled with parsley and jammy eggs, if desired.
