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.

Antique Dessert Plates - This Week's Find!

The cleaning out of my parents’ home continues, and this week’s cute find are these beautiful Italian dessert plates with matching server. I also found eight of these pink cups but, alas, no saucers to match.

These plates have a bit of history. They belonged to the mother of Shirley Fick, my mother’s long-time (since childhood) friend, who acted as maid of honor at her wedding.

You can see her in the picture below at far left. When her mother got up in years she passed them down to her daughter, who used them at every opportunity. Because Shirley had only one child, a son, she gave them to my mother knowing that they would get a lot of use, and eventually be passed down to me. And here they are, and here I am, as thrilled to have them as the original owner.

It’s going to take a special dessert for me to use these, but I guarantee I will be making one, and sharing the recipe with you.

Meanwhile, my mind is whirling thinking of all of the beautiful pink and green spring table settings that I will be able to create with these new, much loved items.

To see my previous find, click here.

This post is linked to:

Tablescape Thursday