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Grilled asparagus salad with Parmesan and medium-boiled egg
Grilled asparagus salad with Parmesan and medium-boiled egg

Grilled asparagus salad with Parmesan and medium-boiled egg

Preparation 20 minutes
Cooking time 10 minutes
Servings 4



  • 60 ml (1/4 cup) olive oil
  • 60 ml (1/4 cup) balsamic vinegar
  • 1/2 French shallot, thinly sliced
  • 1 garlic clove, minced  
  • Salt and freshly ground black pepper


  • 2 bunches of asparagus
  • 15 ml (1 tbsp) olive oil
  • Salt and freshly ground black pepper
  • 4 medium-boiled eggs
  • 180 ml (3/4 cup) bacon, diced
  • 2.5 L (10 cups) mixed lettuce
  • 500 ml (2 cups) grape tomatoes, cut in half
  • 125 ml (1/2 cup) Parmesan shavings


  1. Preheat the barbecue to maximum heat, 290°C (550°F).
  2. In a bowl, mix together the vinaigrette ingredients.
  3. Stir and set aside.
  4. Cut off the tough ends of the asparagus.
  5. Place the asparagus on a baking sheet and top with 15 ml (1 tbsp) olive oil.
  6. Season with salt and pepper.
  7. Stir well to coat the asparagus.
  8. Cook on the barbecue for 3 to 4 minutes.
  9. Remove and let cool.
  10. In a pot, bring some water to a boil.
  11. Place the eggs in the water.
  12. From the moment it starts boiling again, count 5 minutes 30 seconds precisely.
  13. Drain and cool under running water.
  14. Peel the eggs gently.
  15. Set aside.
  16. Meanwhile, brown the bacon in a skillet.
  17. Set aside.
  18. Cut the grilled asparagus into 3 to 4 cm (1 1/2 in.) lengths.
  19. In a large salad bowl, mix together the lettuce, tomatoes and asparagus.
  20. Top with the vinaigrette and toss gently.
  21. Place the salad on a serving dish.
  22. Garnish with the bacon and Parmesan shavings. Top each plate with one medium-boiled egg.
  23. Serve immediately.
Availability in stores