Things you should know about me:
I am completely obsessed with close-up photography. Of everything.
(Except myself. Aren’t you relieved?)
My favorite vacation photos all involve the textures of buildings, the belly of the Eiffel Tower, manhole covers and worn out bench slats (not kidding)… things like that.
Close ups make us focus on details we’d probably otherwise take for granted, and if ever you were looking for someone who
gets hung up on appreciates details, it is This Girl.
Which brings me to asparagus.
It’s green and purple and kinda straight with the slightest bend. It is also one of the most feared vegetables of children 4-11 years old everywhere. Or in my case, until I was about 20 and learned that not all vegetables require boiling to the point of limp unrecognizable-ness.
Now, I love it, and I’m thrilled that it’s still around at the farmer’s market.
And I’m fairly convinced that adding a bit of bacon and some hard boiled eggs will turn even the most asparagus-resistant into salad-eating fiends (side question: how many ingredients stirred together are required to call something a salad?).
Note that while my food willpower has most certainly considerably shrunk during pregnancy, I found this salad completely irresistible, despite attempts to “hide” it in tupperware in the very back of the refrigerator behind otherwise tempting foods. There may have been about 3 bites left by the time taste-tester Andrew got home to approve this recipe.
This means that I single-handedly ate approximately one pound of asparagus, alone, at home, within 2 or 3 hours.
You have been warned.
- 1 pound asparagus, trimmed and cut to 2" lengths
- 3 hard boiled eggs, peeled and sliced
- 6 slices cooked bacon, crumbled
- ½ tbsp. Dijon mustard
- 1 tbsp. red wine vinegar
- 1 tbsp. olive oil
- Salt and pepper to taste
- Cook asparagus in boiling water for 2-3 minutes (depending on thickness of asparagus), until asparagus is just slightly tender. Immediately immerse in an ice bath or run under cold water to stop cooking.
- Drain asparagus well and combine in bowl with eggs and bacon.
- Vigorously mix mustard, vinegar, olive oil, salt and pepper in small bowl until oil and vinegar are combined. Stir into salad bowl and toss gently.