Asparagus with Bacon and Hard Boiled Eggs

Adapted from Bon Appetit

Servings: 8

•     4 oz. bacon (about 4 slices)
•     2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick
•     Kosher salt
•     ½ small shallot, finely chopped
•     3 tablespoons Sherry vinegar or red wine vinegar
•     1 tablespoon pure maple syrup
•     1 teaspoon whole grain mustard or Dijon
•     2 tablespoons olive oil
•     Freshly ground black pepper
•     4 hard-boiled large eggs, chopped
•     2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

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.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) 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.

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

My Notes: Super simple and really tasty. I skipped the shallot because I didn't have it and used Dijon instead of whole-grain mustard for the same reason. Also used red wine vinegar instead of sherry.

 MXF