Saturday, July 05, 2014


makes 8 servings

4 ounces bacon (about 4 slices) 
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick 
Kosher salt 
1/2 small shallot, finely chopped 
3 tablespoons Sherry vinegar 
1 tablespoon pure maple syrup 
1 teaspoon whole grain mustard 
2 tablespoons olive oil 
1 tablespoon vegetable oil 
Freshly ground black pepper 
4 hard-boiled large eggs, whites and yolks separated, chopped 
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.

Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

bacon recipe source: Lou Lambert and Larry McGuire, Bon Appétit, July 2014

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