Spargel und Eier Salat
Layered asparagus and egg salad

Ingredients: 1 lb Asparagus cooked still slightly crunchy, cut in 2 inch chunks 4 slices bacon ( Frozen 1 cup (75 Grams) chopped onion (red or white) 8 hard boiled eggs, cut in slices 2 Cups ( 250 grams) shredded lettuce, fine salad greens or Spinach leaves 10 cherry or grape tomatoes halved Dressing: 1 / 4 lb. (115 grams)diced bacon 1 / 4 lb.(115 grams) onion, chopped 1 /2 cup (115 ml)cider vinegar 1 / 2 cup (115 ml) water 1 / 4 cup (100 grams) sugar Salt and Pepper, if desired.

Directions:

1. Chop bacon still into small chunks, and fry in a large skillet till crispy.
Reserve on a plate. I take the frozen pound of bacon and freeze it. Then I cut across the whole slab in small narrow slices.
This will separate as it cooks

2. In a skillet, fry the bacon until almost crisp, then add the diced onions and cook until the onions are clear. Remove the bacon chunks to a plate.

3. Add water, vinegar, and sugar. Bring to a boil, reduce heat and simmer for a few minutes.

5. Add the asparagus and simmer for a few minutes

4. In a bowl or on a plate alternate layers of lettuce, asparagus, egg slices and bacon.

5. Top with the dressings so it seeps through the salad. Top with egg slices, chopped bacon and cherry tomato halves