VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 1/2 LB asparagus, trimmed & uniform length |
| 6 slices bacon |
| 1/4 cup balsamic vinegar |
| 2 tsp sugar |
| Dash salt |
| Black pepper to taste |
| Romaine lettuce, shredded (enough for 6) |
| 2 green onions, chopped |
| 2 hard boiled eggs, finely diced (see TO BOIL EGGS) |
DIRECTIONS: Cook the bacon until crisp, drain all but 1 tsp of the bacon fat & crumble on a paper towel. Clean & trim the asparagus & boil until it is tender crisp. Drain & set aside. Combine, in the bacon pan, the vinegar, sugar, salt & pepper & heat thoroughly. Add the asparagus & cook at low heat until the asparagus is heated through. Arrange the shredded lettuce on 6 plates & divide the asparagus among them. Pour the sauce evenly over the asparagus, garnish with the green onions, diced eggs & bacon bits.
SERVINGS: 6 TIME: About 35 minutes
ASPARAGUS SALAD