Ingredients

Scale

1 package bacon

For the hot bacon dressing:

3 Tablespoons rendered bacon fat
3 Tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
Salt & freshly ground pepper, to taste

For the salad:

4 slices of the bacon, chopped
12 – 16 oz. asparagus
4 oz. frozen peas
4 oz. frozen corn
4 oz. fresh mushrooms, sliced
6 oz. fresh spinach leaves
1 – 2 Tablespoons fresh herbs (tarragon, basil, dill, mint), chopped fine
Optional extras: crumbled feta or shredded asiago cheese, hard boiled egg, chopped, toasted pecans

Instructions

Reserve 2 – 4 strips of bacon, then bake the rest of the package of bacon on a silicone baking mat lining a baking sheet with lip at 350 for about 30 minutes or until done to your liking. Let cool slightly, then pour the rendered bacon fat into a jar and increase the heat in the oven to 400 F.
To make the bacon wrapped asparagus garnish for the salads, tear the reserved strips in half lengthwise and wrap each strip around 2 – 5 asparagus spears. Chop the rest of the asparagus into 1-2 inch chunks, then toss the asparagus pieces in 1/2 Tablespoon of bacon fat. Sprinkle with Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or Mrs. Dash) and spread. Spread the asparagus pieces in a single layer on the bacon baking sheet and add the bacon wrapped spears on the side or top. Bake for about 10 minutes, until the asparagus is crisp tender and bright green.
While the asparagus is baking, make the dressing by whisking together the dressing ingredients and then prep the rest of the ingredients.
When the asparagus is done, pour the asparagus pieces into a large mixing or salad bowl and toss with the frozen peas and corn. (This stops the asparagus from cooking further and also thaws out the frozen peas and corn.) Toss with the mushrooms, spinach, and herbs.
When ready to serve: fill individual salad plates with the salad mixture and top with one of the bacon wrapped asparagus spear garnishes. Drizzle with the warm bacon dressing and enjoy!

Notes

Note that this recipe does not use all of the bacon cooked in step 1. Save the rest of the bacon for another use. I like to chop it up, put it in a little container and freeze it, then thaw a bit whenever I want a sprinkle of bacon on something.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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