Asparagus, Bacon, and Egg Salad
Photography Courtesy Michigan Asparagus Advisory Board
Featured in Summer 2023
6 bacon slices
1 pound fresh asparagus, ends trimmed
⅓ cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
¼ teaspoon salt
½ teaspoon black pepper
4 hard-boiled eggs, peeled and quartered
⅖ cup halved cherry tomatoes
¼ cup sliced green onions
- In skillet cook bacon until crisp. Remove from pan. Chop into pieces.
- 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.
- Remove asparagus from pan and place on a platter. Top with chopped bacon, eggs, tomatoes, and green onions. Pour dressing over top. Makes 3 to 4 servings.
Recipe courtesy Michigan Asparagus Advisory Board