Asparagus, Bacon and Egg Salad
Asparagus, Bacon and Egg Salad “Asparagus and eggs couldn’t be a better pair if they grew out in the field on the same branch,” says Dorie Greenspan in Around
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Mason jar
- Measuring spoon
- Measuring cup
- Saucepan
- Spoon
- Skillet
- Paring knife
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
- Stove
Ingredients
- 1/4 teaspoon dijon mustard
- 1 Tablespoon sherry vinegar
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon hazelnut or walnut oil
- Salt
- freshly ground pepper
- 4 very cold, fresh, large eggs
- All the asparagus from your box, ends trimmed
- 6 strips of bacon
- 3 handfuls mesclun or other mixed salad greens
- sait and freshly ground black pepper
- 1/3 cup chopped and toasted hazelnuts or walnuts
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