A bella (beautiful) dish of steamed asparagus topped with chopped hard-cooked egg, crumbled bacon and a garlic wine vinaigrette served at room temperature or chilled.

Bella Asparagus

6 hard-cooked eggs

6 tablespoons cooked and crumbled bacon

2 pounds large asparagus spears, trimmed and cleaned
1/2 cup olive oil

3 teaspoons wine vinegar
1/4 teaspoon garlic powder
1 teaspoon parsley flakes

1. Chop the hard-boiled eggs and mix with the crumbled bacon. Season with salt and pepper to taste.
2. Steam asparagus until tender-crisp and drain.
3. Make dressing with oil, vinegar, garlic powder, parsley flakes, salt and pepper.
4. While asparagus is hot, layer half the spears in a deep dish.
5. Sprinkle half the chopped eggs and bacon over the asparagus and half the dressing.
6. Make a second layer of asparagus spears. Top with the remaining chopped eggs, bacon bits, and dressing.
7. Serve at room temperature or chill.

Makes 4 to 6 servings.

Recipe provided courtesy of California Asparagus Commission.