Asparagus with Bacon and Hard-Boiled Eggs

Directions

1. 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.

2. 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.

3. 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.

4. 4.

   Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

5. 5.

   Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.