Asparagus, Bacon, & Egg Salad
Submitted by Kathy Crim
Ingredients
- 6 slices bacon
- 1 lb. fresh asparagus ends trimmed
- 1/3 cup olive oil
- 2 Tbsp. white vinegar
- 1 Tbsp. honey
- 1 Tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 4 hard-boiled eggs peeled and quartered
- 2/3 cup cherry tomatoes halved
- 1/4 cup green onions chopped
Instructions
- In a skillet, cook bacon until crisp. Remove from pan and set aside. Cut asparagus into bite size pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender about 4 minutes. While asparagus cooks, prepare dressing. Whisk oil, vinegar, honey, mustard, salt, and pepper together. Set aside. Chop bacon. Remove asparagus from pan and place on platter. Top with bacon, eggs, tomatoes, and green onions. Pour dressing over top.