Name: Asparagus with Bacon and Hard-Boiled Eggs
Yield: 8 Servings
Ingredients: 4 oz. bacon (about 4 slices); 2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick; Kosher salt; ½ small shallot, finely chopped; 3 tablespoons Sherry vinegar; 1 tablespoon pure maple syrup; 1 teaspoon whole grain mustard; 2 tablespoons olive oil; 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)

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Julian Broad

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Recipe notes