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This Week’s Recipe: Asparagus, Bacon and Egg Salad

6          bacon slices1          pound fresh Michigan asparagus, ends trimmed1/3       cup olive oil2          tablespoons champagne vinegar1          tablespoon honey1          tablespoon Dijon mustard1/4       teaspoon salt1/2       teaspoon black pepper4          hard-boiled eggs, peeled and quartered2/3       cup halved cherry tomatoes1/4       cup sliced green onion

In skillet, cook bacon until crisp. Remove from pan. Set aside.Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.While asparagus cooks, prepare dre...

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