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.
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