2 cups asparagus, chopped
4 slices bacon, cooked and crumbled
2 hard boiled eggs, peeled and halved
2 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. dijon mustard
salt and pepper, to taste
1. Bring a pot of water to a boil. Add the asparagus and cook for 2-3 minutes or until tender crisp. Transfer the asparagus to a colander and rinse under cold water to stop the cooking process.
2. Divide asparagus into serving bowls. Top with crumbed bacon and hard boiled eggs.
3. In a small bowl whisk together the olive oil, red wine vinegar and dijon mustard. Drizzle over the salads and season to taste with salt and pepper.