Farmers' Market Veggie Soup Roasted Asparagus, Egg & Bacon Salad

INGREDIENTS:

3 bunches thin asparagus, ends trimmed

Salt & pepper

2 TBSP Milford Spice Company’s Farmers’ Market Veggie Soup

6 slices thick cut bacon

1/2 cup fresh basil, roughly chopped

1/4 cup olive oil

3 TBSP balsamic vinegar

Juice of 1 lemon

8 oz buffalo mozzarella or burrata cheese

1 cup cherry tomatoes, halved

4-6 soft or hard boiled eggs, halved

Edible flowers, for serving (optional)

DIRECTIONS:

Preheat the oven to 425 degrees F.

On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add Milford Spice Company’s Farmers’ Market Veggie Soup and toss once more. 

Arrange the asparagus in an even layer on the baking sheet.

Lay the bacon flat over the asparagus. Transfer to the oven and roast for 20-25 minutes or until the bacon is crispy. Remove from the oven and drain off most of the bacon grease. Add the basil and gently toss.

(Optional) Meanwhile, whisk the olive oil, balsamic, lemon juice, and a pinch each of salt & pepper in a small bowl.

Arrange the asparagus and bacon on a platter. Tear the cheese and scatter over the asparagus. Add the tomatoes, and eggs. Add some edible flowers to make the presentation pretty.

(Optional) Serve drizzled with the balsamic vinaigrette.