Revised 2013 May 21
1 pound fresh asparagus, trimmed
1/3 cup vinegar
1 tablespoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon pepper
4 cups torn salad greens
1/2 cup almonds sliced
2 hard-cooked eggs, sliced
In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2-3 tablespoons drippings.
Cut asparagus into 1-1/2-in. pieces; sauté in drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes.
In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with eggs. Serve immediately.
Toast the almonds first if time allows
Is just fine without the eggs
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