7 bacon strips, diced
1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1/3 cup white vinegar
1 tablespoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon ground black pepper
4 cups torn salad greens
2 hard boiled eggs, sliced
1/2 cup sliced almonds (optional)

In skillet, cook bacon until crisp. Remove from pan to plate with paper towels.  Reserve drippings.  Saute asparagus in drippings until tender crisp.  Add vinegar, sugar, mustard, pepper and bacon.  Cook and stir for 2-3 minutes.  In a bowl, combine greens and almonds.  Add asparagus mixture and toss gently.  Top with eggs and serve immediately.



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