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Asparagus Salade Lyonnaise | Culinary Cool | www.culinary-cool.com

Asparagus Lyonnaise Salad

A spin on a French classic using fresh, spring asparagus.  
Course Salad
Cuisine French
Keyword Asparagus, Poached Eggs
Servings 2 people



  • 2 slices of thick-cut bacon
  • 2 tbsp red wine vinegar
  • 1 medium shallot minced
  • 2 tsp dijon mustard
  • salt and pepper to taste


  • 2 thick slices of french bread cut into cubes
  • 2 handfuls of mixed spring greens frisée, endive, arugula, or any mixed greens you enjoy*
  • 10 asparagus spears trimmed
  • 2 eggs
  • 1 tbsp vinegar for poaching



  • Fry the bacon in a medium skillet, until crispy. Remove the bacon from the pan, drain on paper towel, and cut into large pieces. Remove 1 tbsp of the bacon fat to use later for the vinaigrette, and leave the remaining fat in the skillet.
  • Keep the skillet with bacon fat over medium heat. Add the cubed bread, and stir to coat in the bacon fat. Fry until crispy. Remove from the skillet.
  • Add the reserved 1 tbsp of bacon fat back to the skillet. Over medium heat, sauté the minced shallots for about 1 min, stirring occasionally to ensure they don't burn.
  • Add the vinegar, and dijon mustard, and whisk until smooth. Feel free to add a drizzle or two of olive oil if you want a more fluid vinaigrette. Set aside, but keep warm.


  • Preheat oven to 400 degrees F. Place the asparagus on a parchment lined baking sheet, and drizzle lightly with olive oil and toss to coat. Season with salt and pepper. Roast for about 5-8 minutes. The asparagus should be slightly soft, yet still crisp. Remove from the oven and set aside
  • Meanwhile, bring about 1-inch of water to a simmer in a small saucepan. Add the vinegar. Crack each egg into separate bowls.
  • Stir the water to create a swirling vortex in the center. Gently poor the egg into the vortex (this will help the egg whites from spidering outwards)** Cook for about 1 minute, remove from the water, and place on a paper towel to drain. Repeat with second egg.
  • Place two generous handfuls of greens into a medium bowl. Dress with the warm bacon and shallot vinaigrette, and then distribute to two plates.
  • Top each plate with 5 spears of asparagus, croutons, and the poached egg.
  • Serve immediately while warm.


*I usually buy a bag of mixed greens
**I also like to crack each egg into a fine mesh sieve first, to strain out the wateriest parts of the whites.