Asparagus egg and bacon salad with dijon vinegarette


Ingredients: 1 large hardboiled egg-peeled and sliced, 1 2/3 cup chopped asparagus, 2 slices cooked chopped bacon, 1/2 tsp dijon mustard, 1 tsp olive oil, 1 tsp red wine vinegar

Bring a pot of water to a boil.  Add the asparagus and cook for 2-3 minutes until tender but firm.  Drain and run under cold water to stop it from cooking further. Set aside.  In a small bowl mix dijon, olive oil, and red wine vinegar.  Arrange asparagus on a place, top with bacon, egg and dijon vinegarette

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