The twenty-fifth recipe I made for French Fridays with Dorie, from Dorie Greenspan's Around My French Table cookbook, was Bacon and Eggs and Asparagus Salad found on pages 130-132.
All the ingredients in this recipe are things that I knew the guys would enjoy eating, so I made the recipe as written, except for one small change: I knew there was not a way in the world these guys would eat a runny egg yolk so I boiled the eggs longer than the recipe calls for, resulting in solid yolks, not runny ones. Sometimes one just has to do what one has to do to make things fly around here.
Such a great salad, I know I will make this one every now and again. It's easy and quick to make, the ingredients can be varied if you so desire, but absolutely wonderful as written (well, except for the runny yolk bit and all). Definitely a repeat.
