1 bunch of asparagus
2 Tbsp bacon pieces
1 egg, hard boiled and sliced
Dressing:
2 Tsp Dijon mustard
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 Tsp syrup
Salt and pepper to taste
Cook asparagus stocks in boiling water 2-3 minutes. Drain and run under cold water.
Mix dressing ingredients together and then pour on top of chopped asparagus add bacon and egg.
Chill for 30 minutes before serving.
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