Asparagus with Bacon and Hard-Boiled Eggs
We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
- 4 oz. bacon (about 4 slices)
- 2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick
- ½ small shallot, finely chopped
- 3 tablespoons Sherry vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon whole grain mustard
- 1 tablespoon vegetable oil
- Freshly ground black pepper
- 4 hard-boiled large eggs, whites and yolks separated, chopped
- 2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)
Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.