1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled bacon
½ teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch of salt, and pepper to taste
- Bring a small pot of salted 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 the cooking process. Set aside.
- In a small bowl, mix the mustard, oil, vinegar, salt, and pepper.
- Arrange the asparagus on a plate, top with egg and bacon. Drizzle with the vinaigrette.
Yield: 1 serving if eaten as a meal, 2 servings if used as an accompaniment of a meal