Egg, Bacon, and Asparagus Salad
This was to be Wednesday night’s dinner for husband and me. Son doesn’t like soft-boiled eggs. Nephew doesn’t either (he was over visiting). As usual, I had to make some adjustments. For instance, no walnut oil, so I used pumpkin seed oil from Wegmans (delicious oil, especially for those squash soups one makes in the fall). I used sherry cooking wine as I had no sherry vinegar. I used a little more of the Dijon mustard than what the recipe called for and am glad I did. It added more punch to the salad. Lemon juice would have brightened the dressing also, I think.
Easy enough to whip up this recipe. I said the suggested prayer for each egg as I lowered them into the boiling water. Prayers worked, no cracked eggs! I chose to roast the asparagus in a 400 degree oven instead of trying cook for a mere 4 minutes. Kitchen was in the usual state of mess as we sat down to enjoy this salad. I toasted some pane rustic to go with the salad (it begs for bread does it not?) Husband asked if I took the picture for the blog before he started in eating. He really liked this salad. It was a meal! Son wouldn’t have any of it, but nephew said it was good but not to give him any of the soft-egg either. Son instead asked for a BLT sandwich from the remaining bacon. I obliged.
Hope you all enjoyed your creation!