We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

　　

Ingredients

Makes 8 servings

　　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)

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

　　

Step 5

Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.