- 6 hard-boiled eggs
- 6 Tbsp cooked/crumbled bacon (or bacon bits)
- 2 lbs large asparagus spears, trimmed and cleaned
- 1/2 cup olive oil
- 3 tsp wine vinegar
- 1/4 tsp garlic powder
- 1 tsp parsley flakes
Chop the hard-boiled eggs and mix with the crumbled bacon. Season with salt and pepper to taste.
Steam asparagus until tender-crisp and drain. Make dressing with oil, vinegar, garlic powder, parsley flakes, salt and pepper.
While asparagus is hot, layer half the spears in a deep dish.
Sprinkle half the chopped eggs and bacon over the asparagus and half the dressing.
Make a second layer of asparagus spears. Top with the remaining chopped eggs, bacon bits, and dressing. Serve at room temperature or chill.Servings: 4 to 6
Submitted by: Recipe Group Member
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