Bacon, Egg, and Asparagus Salad Copy

The Preparation

• • 16 ounces asparagus spears
  • 3 ounces bacon
  • 2 large hard-boiled eggs, chopped

• 2 tablespoons avocado oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper, to taste

The Execution

1. Trim the asparagus, then chop into 1-2 inch segments.
2. Bring a pot of salted water to boil. Add the asparagus into the pot and boil for 3-4 minutes. Use a slotted spoon to remove the asparagus from the boiling water and transfer to a bowl filled with ice water to stop the cooking process.
3. Chop the bacon into small pieces and then cook in a pan over medium heat until rendered and crisp.
4. Add all of the dressing ingredients into a bowl along with the bacon fat from the pan that you cooked the bacon in. Whisk together vigorously to combine. Season with salt and pepper.
5. Assemble the salad by combining the asparagus, bacon, chopped hard-boiled eggs, and dressing. Mix together and serve.

Notes