Shaved Asparagus Salad with Bacon and Havarti

Asparagus salad

This month for Secret Recipe Club, I was assigned to Without Adornment, written by the very talented Bean. If you haven't checked out her site yet, please do. Her recipes are all gluten free and her photography (food, people, and landscapes) is phenomenal! The recipe I chose to make was one that she had chosen to make as her SRC pick back in February. I've seen shaved asparagus salads around the many blogs I read, but never made them, so I decided that now was as good a time as any to finally give it a try. The verdict? Well worth the wait! I added the poached egg that was written in the original recipe, and omitted the onions that Bean had added, although I bet they would have been a delicious addition. Either way, I think it would be a perfect side salad for a summer picnic. As for flavor, the tanginess from the dressing really compliments the freshness of the asparagus. Add bacon, egg, and cheese and I am one happy girl! Thanks, Bean, for sharing your recipes and photography!

4 thick slices Bacon
1 pound Asparagus
2 ounces Havarti, shredded
2 tablespoons Olive Oil
3 tablespoons Tarragon or White Wine Vinegar, divided
1 tablespoon Dijon Mustard
2-4 Eggs
Salt and Pepper, to taste

Cook the bacon in a large pan over medium heat, until crispy (or, use the bacon method, which my husband is obsessed with). Meanwhile, bring a large, deep skillet full of water to a boil. Using a vegetable peeler, shave the asparagus into paper-thin ribbons (I found this difficult, so I just sliced each stalk as thin as I could with a knife). Submerge the asparagus ribbons in the boiling water for 1 minute. Remove the ribbons with a slotted spoon and drain on paper towels. Reduce the heat under the pan of water so that the water steams and moves a bit in the pan but is not at a boil. Add 1 tablespoon of vinegar to the water. Gently crack the eggs into the pan, working in batches if necessary to avoid overcrowding. Let the eggs poach for about 4 minutes, then remove with a slotted spoon. In a small dish, whisk together the olive oil with the remaining vinegar and mustard. In a large bowl, combine the asparagus, crumbled bacon, and cheese and coat with the dressing. Season with salt and pepper, to taste. Divide the salad between two plates and top with the poached eggs. 

SOURCE: Without Adornment