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Asparagus with Bacon and Hard-Boiled Eggs

['4 ounces bacon (about 4 slices)', '2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick', 'Kosher salt', '1/2 small shallot, finely chopped', '3 tablespoons Sherry vinegar', '1 tablespoon pure maple syrup', '1 teaspoon whole grain mustard', '2 tablespoons olive oil', '1 tablespoon vegetable oil', 'Freshly ground black pepper', '4 hard-boiled large eggs, whites and yolks separated, chopped', '2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)']

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

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