Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Asparagus, tough ends 1/4 ts Pepper
-removed 1 1/2 ts Dijon mustard
1 md Lemon (for both juice and 1 sl Bacon, cooked until crisp
-peel) -and crumbled coarsely
1/4 c Olive oil 4 Dry-cured black olives,
2 tb Corn or canola oil -pitted
1/8 ts Salt Freshly ground pepper

Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and arrange the asparagus on two
salad plates.

Remove half the lemon peel and cut into extremely thin strips. Boil
for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon.
Put the juice and boiled peel in a jar. Add the oils, salt, pepper
and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup
dressing. Refrigerate the unused portion for future salads.)

At serving time, spoon some vinaigrette over the asparagus. (Never let
asparagus sit in vinegar- or lemon based dressings; it turns an ugly
olive drab.) Sprinkle the crumbled bacon and pitted olives over the
top, along with a grind of pepper.

Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134
milligrams sodium.

Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5
grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36
milligrams sodium.

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