Asparagus, Bacon and Egg Salad
Recipe courtesy of Ashley from “Cheesecurd in Paradise” on behalf of the Michigan Asparagus Advisory Board
Ingredients
- 6 bacon slices
- 1 pound fresh Michigan asparagus ends trimmed
- 1/3 cup olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs peeled and quartered
- 2/3 cup halved cherry tomatoes
- 1/4 cup sliced green onion
Instructions
- In skillet, cook bacon until crisp. Remove from pan. Set aside.
- Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
- While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
- Chop bacon.
- Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.