59. ASPARAGUS MIMOSA with BACON

makes four servings


8 slices bacon, crisply cooked
4 4-inch slices focaccia or hearty toast
2 lb. (about 24 spears) asparagus, cooked
2 tablespoons chopped fresh tarragon
2 tablespoons orange zest
2/3 cup vinaigrette
4 hard-cooked eggs, finely chopped

Place 2 strips of bacon on each piece of focaccia and top with some asparagus. Stir the tarragon and orange zest into the vinaigrette; drizzle over the asparagus. Top with the chopped eggs.


courtesy of: Real Simple, April 2003