Ingredients :
- 6 turkey bacon strips, chopped
- 1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
- 2 tablespoons red wine vinegar
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Dash sugar
- Dash sea salt
- Dash crushed red pepper flakes
- 4 hard-boiled large eggs, halved
- 4 ounces herbed fresh goat cheese, crumbled
Directions :
- In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
- Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
- In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
- Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.
