Asparagus Bacon and Egg Salad

What You Need

1 lb fresh asparagus, ends trimmed
4 hard boiled eggs, peeled and quartered
6 slices of bacon
2/3 cup halved cherry tomatoes
1/4 cup sliced green onion
1/3 cup olive oil
2 tbsp champagne vinegar
1 tbsp honey
1 tbsp dijon mustard
1/2 tsp black pepper
1/4 tsp salt



Easy



1



Fresh Asparagus

What You Do

Cook bacon in a skillet until crisp. Remove from the pan. Set aside.

Cut the asparagus into 4 pieces. Add the asparagus to the skillet that was used to cook the bacon. Cook until fork tender, about 4 minutes. Cook time will depend on the thickness of the asparagus.

While the asparagus cooks, prepare the dressing. Whisk together the oil, vinegar, honey, mustard, salt, and pepper. Set aside. Use this time to chop the bacon as well.

Remove asparagus from the pan, and place on a platter. Top with chopped bacon, eggs, tomatoes, green onion, and pour dressing over the top.

Recipe courtesy of Ashley from Cheesecurd in Paradise

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