This post contains affiliate links.
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
Kosher salt
½ Melissa’s
shallot, finely chopped
3 T. sherry vinegar
1 T. pure maple syrup
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.
1 comment:
I am making your Swedish Meatball recipe with egg noodles today.
Post a Comment