6          bacon slices
1          pound fresh Michigan asparagus, ends trimmed
1/3       cup olive oil
2          tablespoons champagne vinegar
1          tablespoon honey
1          tablespoon Dijon mustard
1/4       teaspoon salt
1/2       teaspoon black pepper
4          hard-boiled eggs, peeled and quartered
2/3       cup halved cherry tomatoes
1/4       cup sliced green onion

In skillet, cook bacon until crisp. Remove from pan. Set aside.
Cut asparagus into four pieces. Add asparagus to same skillet used to cook bacon. Cook until fork tender, about 4 minutes, depending on thickness of asparagus.
While asparagus cooks, ...