6 bacon slices
1 lb fresh asparagus, ends trimmed
1/3 cup olive oil
2 tbsp champagne vinegar
1 tbsp honey
1 tbsp Dijon mustard
1/4 tsp salt
1/2 tsp black pepper
4 hard-boiled eggs, peeled and quartered
2/3 cup halved cherry tomatoes
1/4 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 dressing. Whisk oil, vinegar, honey, mustard, salt and pepper. Set aside.
Remove asparagus from pan and place on platter. Top with chopped bacon, eggs, tomatoes and green onion. Pour dressing over top.
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