1 bunch asparagus, trimmed
4 slices bacon
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon cane sugar
salt & pepper
fresh chopped parsley
optional: soft boiled eggs
- Cut the asparagus into bite size pieces and steam until tender crisp. Run cold water over the asparagus to stop the cooking. Drain and place in a bowl.
- Cook the bacon until crisp. Chop and add to asparagus along with the cherry tomatoes and red onion.
- Whisk the olive oil, vinegar, mustard, sugar, salt & pepper to taste in a small bowl and add to the asparagus. Toss everything together until well coated. Taste and add more salt if needed. Serve sprinkled with parsley and jammy eggs, if desired.