Grilled Asparagus & Egg Salad with Meyer Lemon Vinaigrette
|Olive oil||1 Cup (16 tbs)|
|Asparagus||1 Bunch (100 gm), washed and trimmed|
|Meyer lemon juice/Regular||3 Tablespoon (1 1/2 Lemons)|
|Minced shallot||1 Tablespoon|
|Grated lemon zest||1⁄2 Teaspoon|
|Minced thyme||1 Tablespoon|
|Kosher salt||To Taste|
|Fresh ground pepper||To Taste|
|Hard-boiled eggs||2 , peeled and chopped|
|Bacon slices||3 , cooked crisp and crumbled|
|Shaved parmesan||1 Tablespoon (For Garnish)|
Spread the asparagus across a rimmed baking sheet, drizzle with olive oil and generously salt and pepper. Roll the asparagus around until it is completely coated. Grill asparagus on high heat, flipping occasionally until tender crisp, about 5 to 7 minutes. Return to baking sheet and set aside to cool.
In a small bowl whisk together the lemon juice, shallot, lemon zest, thyme, sugar and some salt and pepper. Set aside. Note: dressing can be made the day prior.
Cut the asparagus into 2” pieces. In a large bowl toss together the cut asparagus, eggs and bacon with the dressing. Garnish with parmesan shavings if desired.
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