Ingredients
7 bacon strips, diced1 pound fresh asparagus, trimmed1/3 cup white vinegar1 tablespoon sugar1/2 teaspoon ground mustard1/4 teaspoon pepper4 cups torn salad greens1/2 cup sliced almonds2 hard-boiled large eggs, sliced
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings.
Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through.
In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the salad.
