Original Recipe HERE
I knew this was a guaranteed failure for my kids before I even made it, but I figured I'd like it. And I did. Good thing I doubled some of the elements (new amounts reflected below) because it fed me the next day, too.
I made it ahead of time for dinner and combined everything except the bacon...saved that until the end. I also had some extra tomatoes hanging around, so those went in. I'd consider goat cheese or feta just to try it, but it's perfectly fine without it. I served it room temperature the first time and scarfed it cold from the fridge the second, so temperature didn't matter (or my standards are very low. See: I eat 90% of my meals standing up right now).
2 hard boiled eggs, peeled & sliced
2.5 to 3 cups chopped asparagus
4 slices bacon, cooked & crumbled
2 Roma tomatoes, chopped & seeded
1 teaspoon Dijon mustard
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
(1) Bring a pot of water to a boil. Add asparagus; cook 2 to 3 minutes until tender yet firm.
(2) Drain asparagus. Run under cold water. Set aside.
(3) In a small bowl, whisk together Dijon, oil, vinegar, salt, and pepper.
(4) Toss the asparagus, egg, and tomato with dressing. Top with bacon just before serving.
Kid Participation: None.