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1
Cook the bacon in a large skillet over medium heat until crisp, then transfer to a plate lined with paper towels to cool.
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2
Bring a small saucepan of water to a gentle boil.
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3
Carefully place the eggs in the water, and simmer for 9 minutes.
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4
Drain the eggs, and rinse in cold water until cooled (the centers should still be a bit creamy).
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5
When the eggs are cool, peel and thinly slice them.
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6
Bring a large skillet of water to a boil.
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7
Add a generous pinch of salt, and blanch the asparagus until just tender, 3 to 4 minutes.
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8
Drain the asparagus, and then shock it in ice water to stop the cooking process.
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9
Drain and set aside.
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10
You can serve this salad two ways.
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11
For the more traditional presentation, toss all of the salad ingredients with the dressing in a large bowl, and then divide among individual plates (be sure you distribute all the goodies evenly, or people will complain!).
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12
For an even prettier presentation, arrange the cucumber, onion, bell pepper, tomatoes, blue cheese, sliced eggs, and asparagus in rows, separated by color, atop the romaine lettuce on a rectangular platter or in a large, shallow serving bowl.
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13
Crumble the cooked bacon over the top, and serve the salad with Barbecue Ranch Dressing (recipe follows), allowing guests to dish up their own salad with a knife and fork on chilled individual plates.
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14
Season with pepper.
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15
Whisk the garlic, mayonnaise, buttermilk, and Neelys Barbecue Sauce together in a medium bowl.
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16
Add the vinegar, Neelys Barbecue Seasoning, onion powder, dill, chives, and parsley, and whisk until smooth.
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17
Cover and chill for 1 hour to allow flavors to meld.
