Saturday, May 28, 2011

FFwD: Catch-up post #5: Bacon, Egg, and Asparagus Salad

Another winner here!

Asparagus, cooked in a bit of water until tender.

Bacon, which I baked in the oven. Less splatter, flatter strips, the only way to cook it.

Eggs, which I poached instead of boiled. (It was an option.) We like runny yolks, so by poaching them, I could monitor how firm the eggs were and remove them at just the right moment.

Combine with a mustard vinaigrette, some young greens, and a sprinkle of toasted walnut bits, and there you have it, a most delicious salad. We had ours for a light dinner, but it would work well for lunch, too.

Once again, head over to French Fridays with Dorie for more eggy goodness.

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