If you purchased some fresh spring asparagus from your local farmer’s market, consider turning some into a salad. Blanching the asparagus makes it tender-crisp, and retains the vibrant green color. Chop up some boiled eggs and crisp bacon, and you have a lovely spring salad that could be a side dish or a light lunch. Drizzle it with homemade honey-balsamic dressing. Smart Recipes, American Recipes, Pork,Eggs Recipes, Recipes Pork,Eggs American Asparagus, Bacon, & Egg Salad Asparagus, Bacon, & Egg Salad Recipe | RecipeSavants.com PT20M Serves 1 Ingredients: 1 Large Hard-Boiled Egg 1.66 Cups Asparagus 2 Crispy Thick Cut Bacon Slices 0.5 Teaspoon Dijon Mustard 1 Teaspoon Extra-Virgin Olive Oil 1 Teaspoon Red Wine Vinegar 0.125 Teaspoon Salt & Freshly Ground Black Pepper In a pan of boiling water, blanch the asparagus for about 2-3 minutes. Drain and rinse under cold running water. Drain again and set aside. In a small bowl, add mustard, vinegar, oil, salt and black pepper and mix until combined. On a serving plate, arrange the asparagus and top with eggs and bacon crumbels. Drizzle with vinaigrette and serve.

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