Asparagus with Bacon Hazelnut Vinaigrette and Slow Cooked Egg Recipe

Ingredients

• 4 large eggs
• 1 1/2 pounds thick asparagus, trimmed and peeled
• 8 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
• 3/4 cup hazelnuts, peeled, toasted, and roughly chopped
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and black pepper to taste

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