1 1/2 lb steamed asparagus, cooled
2 hard-boiled eggs, coarsely grated*
2 slices lean thick cut bacon, crumbled
for the dressing:
3 tablespoons sherry vinegar
3 tablespoons olive oil
2 tablespoons Capote capers
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon minced parsley
1 tablespoon minced basil
1/2 teaspoon Dijon
freshly ground black pepper
Whisk together the dressing ingredients. Toss the bacon and asparagus in a bowl. Drizzle with dressing. Top with the eggs.
*I found the easiest way to do this is to grate the eggs not from the ends but on the sides.
I was looking through some 1950s cookbooks awhile back and in one there was a recipe that featured asparagus topped with a creamy sauce and a fine sprinkle of hard-boiled egg yolk. It looked good in sort of a gross way. It was winter at the time so I mentally filed it away until asparagus was in season. I still can’t bring myself to drown poor, innocent asparagus in a cream sauce so I switched that out for a light vinaigrette. To be truly healthy, leave out the bacon but it adds a great savory-salty not that went perfectly with the asparagus-egg combo.