7 bacon strips, diced
1 pound fresh asparagus, trimmed
1/3 cup vinegar
1 tablespoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon pepper
4 cups salad greens of choice, torn
1/2 cup sliced almonds
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-inch pieces; sauté in drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook two minutes longer. In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss.