FRESH SIDE DISH FOR SPRING

Looking for a delicious new side dish for spring? Try this one...

It is a great combination of 'things and stuff' that blend really well for a fresh new take on asparagus. I put less vinegar and added the fresh stone ground mustard for more flavor, less tartness...

GRILLED ASPARAGUS

with PARMIGIANO-REGGIANO

VINAIGRETTE

Ingredients:

2 lbs. trimmed* fresh asparagus

½ cup extra virgin olive oil

¼ cup red wine vinegar

3 TBSP stone ground mustard

¼ cup grated Parmigiano-Reggiano

Kosher salt

2 hard boiled eggs, crumbled

3 strips crumbled bacon

Process:

Grill asparagus on a medium grill until tender crisp. DO NOT overcook.

Whisk the olive oil, vinegar, mustard, cheese and salt in a small bowl. Toss the asparagus in the vinaigrette. Arrange the asparagus on a plate and sprinkle with crumbled bacon and egg.

Serve immediately.

*Trim asparagus by snapping the stems where they naturally break.

Inspired by Anne Burrell