Asparagus, Egg, and Bacon Salad with Dijon Viniagrette

 

We made this for dinner last night and it was SO good. It is a keeper and will be repeated many times. For the two of us I used two bunches of asparagus,  about 6 slices of bacon, and 5 hard boiled eggs so of course there are left overs! This will be a perfect hot summer night meal and everything can be prepped ahead of time and left to chill in the fridge. The only thing I did differently than the recipe was to enlarge the portion size and devil the eggs. Next time, I will only devil the eggs with a little bit of the dressing to keep it super healthy.

The recipe was found on SkinnyTaste.com and advertised as a Paleo friendly meal. For the original recipe, click HERE.

For my version, here's my portions of ingredients:
2 bunches of asparagus, chopped
6 slices of crispy bacon (I make mine in the microwave)
5 hard boiled eggs (devil a bit with some of the dressing)


Dressing = Dijon Viniagrette
8 tablespoons olive oil
8 tablespoons red wine vinegar
4 tablespoons dijon mustard
salt and pepper to taste

My Egg Salad

I recently made egg salad out of our Easter eggs and realized that I don't think I have put up a recipe for my egg salad.

 One might wonder why/how I used our Easter eggs dye and all, but this year I made sure to do it right. First of all, we dyed the eggs with the very messy but all edible Cool Whip and food coloring. I never managed to get a picture of them but they were beautiful. I fastidiously kept them refrigerated whenever they were not decorating our table. It always amazes me how long egg salad can last when made with more than 6 eggs!

There's nothing very scientific about my egg salad but everyone raves over it. This is not to be confused with the amazing cucumber egg salad from Janice Cole a few years ago. I just realized that that is not on my blog! I will amend that post haste! Anyway, back to why I am here.


Ingredients (this is not done with measurements - you decide your proportions)
had boiled eggs
(Hellman's)  Mayonnaise - and yes I will forever shameless plug this brand.
celery
curry powder
salt and pepper to taste

The above is my "famous" go to recipe. I vary from time to time, depending on my mood or the fridge or the contents of the herb harder. That said, here are some optional additions:
chopped pimentos?
cumin powder?
chopped herbs?
finely chopped pickle?

Puffed Pastry Tarts or Asparagus, salmon and egg tarts

 

These wonderful puffed pastry tarts were inspired by the cover page recipe on Hannaford's Fresh this spring. The recipe found HERE was the basis for our nice spring dinner soon after Easter.You have to prep the dough in advance and refrigerate before using so plan ahead. You also can keep the prepared dough ( (steps 1 through 4) at room temperature for up to 4 hours or refrigerate for up to 1 day.

Ingredients - but also additional suggestions. 

1 (12-oz.) container plain whipped cream cheese

2 Tbsp. minced fresh chives

2 sheets puff pastry (about 1 lb.), thawed

2 1/2 lb. small to medium asparagus spears

9 medium eggs

Salt and pepper

8 oz. thinly sliced smoked salmon

1/4 cup chopped fresh dill

Other topping options we did:

goat cheese
pickled red onions

sliced carrots (I used lacto-fermented ginger carrot slices) 

sliced tomato

Process:

1. On a lightly floured surface, cut each pastry sheet into quarters. Roll each piece into a 6x6" square, then trim with a paring knife to create even edges. Using the paring knife, score a 1" border around each square, being careful not to cut through dough.

2. Working one at a time, pierce area inside the border of each square all over with a fork. Transfer squares to two parchment-lined baking sheets and refrigerate until ready to assemble.

3. When ready to assemble,  Place racks in upper-middle and lower-middle of oven and heat to 400. 

4. Mix together cream cheese and chives in a small bowl and set aside. 

5. Cut asparagus into 4"-long spears. 

6. Beat 1 egg and brush along the border of each square.

7. Working inside the border, spread 3 tablespoons cream cheese mixture in an even layer.

8. Arrange asparagus side by side on top of cream cheese, alternating the direction of the tips.

9.  Season with salt and pepper and bake until pastry edges are golden and puffed, 10 to 12 minutes.

10. Remove baking sheets from oven. Gently push centers of tarts down with the back of a spoon, then crack eggs into each indent. 

11.  Return to oven and bake until egg whites are just set, 12 to 14 minutes, switching and rotating baking sheets halfway through. Top evenly with salmon and dill and serve immediately.

Sap Eggs

There is nothing better than hardboiled eggs that were boiled in sap.

Seriously. You must try it.

Murrays Breakfast Melt

Murray's Cheese is a NYC legend. This sandwich was chosen as one of NYC's Top 5 breakfast sandwiches in THIS CBS Article. I am placing my order for THIS masterpiece to be this weekends sandwich. I have all the ingredients but the English Muffin, so I guess I will use regular bread. This recipe was just posted by Martha Stewart, as noted by the stylized photo below, and written credit to her as well. Murray's in Maine? My dream realized!

Ingredients

• 1 ounce Fontina Fontal cheese
• 2 slices extra-smoky, extra-thick cut bacon
• 1 English muffin, split
• 1 tablespoon unsalted butter
• 1 large egg

Directions

1. Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon on a griddle over medium-high heat; cook until crisp. Transfer to a paper towel-lined plate to drain.

2. Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.

3. Place English muffin split-side down in skillet; cook until toasted. Turn and top each half with a slice of cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside.

4. Melt butter on griddle; crack egg onto melted and fry until whites are set; turn and top egg with grated cheese; continue cooking until yolk has reached desired degree of doneness.

5. Carefully transfer egg to large muffin half. Top egg with bacon and sandwich with remaining muffin half; serve immediately.

• 

Garro's Egg Nog

This Eggnog is legendary! There are countless stories out there from the numerous people that have consumed this on Christmas Eve at our house. Please, if you have a memory to share, leave a comment and share a story. Also, don't question the measurements - they are tried and true.  

Ingredients

75 oz eggnog

25 oz. whiskey

12.5 oz rum

12.5 oz brandy

3 oz. meyers

 

Process 1. Reserve plastic milk jugs to store egg nog in. 2. Combine ingredients. 3. Make a nutmeg ice ring, placing water and ground nutmeg in a bunt pan, and place in freezer. 4. When ready, place Eggnog and ice ring in punch bowl. 5. Establish your designated driver, and drink accordingly.