Asparagus Egg and Bacon Salad with Dijon Vinaigrette

Ingredients

• 1 large hard-boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp dijon mustard (dressing)
• 1 teaspoon extra virgin olive oil (dressing)
• 1 teaspoon red wine vinegar (dressing)
• pinch salt and pepper, to taste (dressing)

Directions

1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.