Ingredients

• 4 ounces bacon (about 4 slices)
• 2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
• Kosher salt
• 1/2 small shallot, finely chopped
• 3 tablespoons Sherry vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon whole grain mustard
• 2 tablespoons olive oil
• 1 tablespoon vegetable oil
• Freshly ground black pepper
• 4 hard-boiled large eggs, whites and yolks separated, chopped
• 2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Instructions

1. Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
2. Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
3. Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
4. Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
5. Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.