When I make asparagus, I’m usually roasting it, but this recipe makes a case for a blanched and chilled preparation. It’s very easy to throw together and can be prepped in advance if you have that kinda forethought…I don’t because, summer brain. It’s also got some cobb salad vibes but with fewer ingredients, less chopping, and a non-lettuce veggie as the base making it work as a side dish rather than a salad course.
Start by hard boiling 3 eggs and cooking off 4-6 strips of bacon. I make my bacon in the oven (about 15-17 minutes at 350) because it’s easier, requires zero cleanup, and crisps nicely; however, if you don’t want to turn on the oven in the summer heat you can always do it stovetop. While those two things cook, prep the dressing by combining 3 tablespoons mayonnaise, 1 tablespoon dijon mustard, 1 tablespoon lemon juice, and salt/pepper to taste. I eyeballed the measurements keeping a 3:1:1 ratio in mind. For the asparagus, bring some water to boil in a large pan, add the spears, and simmer juuuust until they’re a gorgeous bright green. Transfer the asparagus to an ice water bath to stop the cooking and retain that beautiful color. Once cooled, transfer the asparagus to a serving plate, drizzle with dressing, and cover it with the eggs and bacon (that you’ll have chopped). The recipe called for chopped chives and that would have been great but I ran out. Still tasted delish.
It’s so nice to have a vegetable that’s room temp/chilled in the summer. And bacon! It’s always nice to have bacon and its smokiness played nicely with the tangy dressing. The lemon dijon dressing made this a natural fit for a salmon meal, but I could see this working very well with grilled chicken since it’s a true summer side and grilled chicken is a true summer main. How many times can I say summer in one small paragraph?