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Asparagus, Bacon, and Egg Salad

Author Michigan Asparagus Advisory Board

Ingredients

  • 6 bacon slices
  • 1 pound fresh asparagus ends trimmed

DRESSING

  • 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

Instructions

  • 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.