It’s Father’s Day! I should be writing about sentimental dad stuff, right? Well, I’m going to go be with my family today and gather up all the love fodder I need to get at you with that tomorrow.

Today, I am going to share a salad that KILLS. I’m taking it with me to my family’s Father’s Day gathering and it’s perfect for this time of year.

You will need the following:

* 3 pounds fresh asparagus. Buy the thinnest you can find for this recipe. The thicker, woodier variety will be too tough.

* 6 small red potatoes, diced.

* 6 strips thick cut bacon, fried crisp and crumbled.

* 1/2 cup fresh dill, chopped.

Dressing:

* 1/4 cup balsamic vinegar.

* 1/4 cup olive oil

* 1/4 cup honey.

* 4 heaping table spoons dijon mustard

* 1 table spoon dried dill weed.

Add all ingredients to a mason jar and shake vigorously until combined.

Directions:

1. Boil diced potatoes in salted water until fork tender. Rinse under cold water and set aside.

2. Cut asparagus in 1 inch pieces and blanche in boiling water. DO NOT let it get mushy. It should be aldente with a bit of crunch to it.

3. Place all ingredients in a large bowl and toss with dressing.

NOTE: Making this a day in advance is preferable. The flavors will have time to develop and meld. This recipe will make enough to serve about 12 people as a side dish. Enjoy!