BLT Salad with Asparagus

• Serves: 4
• Time: 30 minutes

Ingredients

• 6 bacon rashers
• 350g trimmed asparagus
• 6 eggs
• 6 tbsp extra virgin olive oil
• 2 tbsp chopped chives
• 2 tbsp apple cider vinegar
• 2 tsp mustard
• 1 tsp maple syrup
• 2 Little Gem lettuces, chopped
• 200g cherry tomatoes, halved
• 1 large avocado, cubed

Method

1. Preheat the oven to 240°C (gas mark 9) and line a large tin with baking parchment.
2. Arrange the bacon rashers and asparagus spears on the parchment and roast for 10 minutes.
3. Meanwhile, boil the eggs for 6½ minutes, then cool in cold water.
4. Whisk together the olive oil, chives, vinegar, mustard, and maple syrup. Season to taste.
5. In a large serving bowl, arrange the lettuce, tomatoes, and avocado. Drizzle over half the dressing.
6. Scatter over the hot asparagus, roughly chopped bacon, and peeled and halved eggs.
7. Drizzle over the remaining dressing and serve.