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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