Revised 2019 Jun 14
6 servings
Ingredients
6 slices bacon , diced
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
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
Preparation
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.
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Toast the almonds first if time allows
Is just fine without the eggs
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