Asparagus with Bacon and Hard-Boiled Eggs

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Fresh asparagus really says “spring” to me, and this is a lovely way to enjoy it. All of the components can be made ahead of time, from cooking the asparagus, to hard boiling the eggs, even making this fabulous dressing one or two days prior, so it assembles in a flash. I had it for breakfast, but if you want to have it for lunch and make it a bit heartier, consider serving it over toast points. It is crisp, fresh, tangy, and delicious. It’s a wonderful addition to a brunch buffet (consider this for Easter), a light lunch, served along with a crusty rolls (think about Mother’s Day), or makes a wonderful first course for dinner. The dressing can also be heated, and tossed with spinach, to make a wonderful wilted spinach salad. 

Asparagus with Bacon and Hard-Boiled Eggs

Adapted from Bon Appétit July 2014

2 slices bacon

1 bunch Melissa’s white asparagus, trimmed, ends peeled if thick

Kosher salt

½ Melissa’s shallot, finely chopped

3 T. sherry vinegar

1 T. pure maple syrup

1 t. whole grain mustard 

2 T. olive oil

1 T. reserved bacon drippings

Freshly ground black pepper

2 hard-boiled lg. eggs, whites and yolks separated, chopped

2 T. chopped fresh chives

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble. Reserve 1 T. of the drippings.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending upon thickness. Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.

Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

Makes 4 side servings or 2 main dish servings.