Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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