ASPARAGUS EGG AND BACON SALAD WITH DIJON VINAIGRETTE: 1 Serving

 

 

INGREDIENTS:

       2 large hard boiled egg, peeled and sliced

       1 2/3 cups chopped asparagus

        1 SLICE cooked and crumbled center cut bacon

       1/2 tsp Dijon mustard

       1 teaspoon extra virgin olive oil, 1 tsp. red wine vinegar

       pinch of  salt and pepper, to taste

 

DIRECTIONS:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette