Bacon, Egg and Blue Cheese Asparagus

Bacon, Egg and Blue Cheese Asparagus 

2 pounds fresh asparagus, trimmed

3 hard-boiled eggs, chopped

6 slices bacon, cooked and crumbled

1/4 cup extra virgin olive oil

1/2 lemon, juiced

salt and pepper, to taste

2 ounces blue cheese, crumbled

• Lay the asparagus spears in a large skillet and top with 1 inch of water. Lightly salt the water and bring to a simmer. Cook, covered, for 3 to 5 minutes or until crisp-tender.  Drain off the cooking water.
• In a small bowl, whisk together olive oil, lemon juice, salt, pepper and blue cheese until well combined but still chunky, set aside.
• Place asparagus on a serving platter, top with chopped eggs and bacon.
• Drizzle the entire dish with the blue cheese dressing or serve on the side.
• Enjoy!

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