Asparagus Egg and Bacon Salad  

1 large hard boiled egg, peeled and sliced

1 2/3 cups chopped asparagus

2 slices cooked and crumbled bacon

1/2 tsp Dijon mustard

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

pinch salt and pepper, to taste  

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm.

Drain and run under cold water to stop it from cooking further. Set aside.  

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.  

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!