Asparagus, Egg & Bacon Salad with Walnuts & Dijon Vinaigrette

Directions

1. Boil the eggs: place them in a medium saucepan and cover halfway with water. Bring to a boil, cook 5 minutes, then transfer to a bowl and cover with cold water or ice. Keep the pan on the burner for the asparagus.
2. Warm a skillet over medium heat.
3. Add the bacon and cook until crisp, about 3–4 minutes per side. Transfer the bacon to a cutting board.
4. Rinse the asparagus and trim the woody ends. Slice on an angle into 2-inch pieces.
5. Once the eggs have been removed, add the asparagus to the boiling water and cook until tender and bright green, 2–3 minutes. Drain, then rinse with cold water and set aside.
6. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
7. Coarsely chop the walnuts.
8. Peel the eggs and cut into quarters. Thinly slice the bacon into smaller pieces.
9. To serve, arrange the asparagus, eggs, bacon, and walnuts on a plate and drizzle with the dressing.