Equally filling and delicious any time of day, this salad sports many of the ingredients more familiar to the early hours.

4 hard-boiled eggs

½lb bay scallops

3t olive oil

½ sweet onion, chopped

2t tarragon, chopped

Juice and zest of ½ a lemon

Cayenne pepper to taste

2 strips bacon

4 Yukon gold potatoes, sliced into wedges

4 large garlic cloves, sliced

1t each thyme and rosemary, chopped

1 bunch asparagus, ends trimmed

2T white wine vinegar

2T sour cream

1 head lettuce, torn into bite sized pieces

1 avocado, sliced

Shaved Parmesan cheese

Preheat oven to 375.  If you have not yet hard boiled the eggs do so now and let cool.  Mix scallops with 1t olive oil, ¼ minced onion, 1t tarragon, lemon zest and cayenne.  Chill for use.

In a heavy cast iron skillet, cook bacon until crisp.  Remove to drain on paper towels. Add potatoes, remaining onion, garlic, thyme and rosemary to bacon fat in the skillet, season, and place in the oven for 30-40 minutes, turning occasionally, or until slightly browned and crisp on all sides.

Toss asparagus with 1t olive oil, salt and pepper on a cookie sheet.

Mix the vinegar, lemon juice, 1t tarragon, 1t olive oil and sour cream in a jar.  Season the dressing, fix the jar lid on tightly, shake until combined and set aside.

Add asparagus to the oven when potatoes are about 10 minutes from done.

Heat a small skillet and add bay scallops.  Toss until opaque.

When potatoes, asparagus and scallops are cooked let sit at room temperature to cool slightly while composing the salad.  Toss lettuce with dressing to taste.  Arrange sliced avocado, quartered boiled eggs, asparagus, scallops and potatoes in sections of the salad.  Shave cheese and sprinkle bacon over.

Cooking time: 1 hour 30 minutes

Serves 2-4