We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
Recipe information
Yield
8 Servings
Ingredients
4
2
½
3
1
1
2
1
4
2
Preparation
Step 1
Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Step 2
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Step 3
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Step 4
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Step 5
DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.