ASPARAGUS WITH BACON AND HARD-BOILED EGGS

Asparagus with Bacon and Hard-Boiled Eggs image

Provided by Lou Lambert

Yield Makes 8 servings

Number Of Ingredients 12

4 ounces bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
Kosher salt
1/2 small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon whole grain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Steps:

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.