Asparagus, Bacon, And Frisee Salad

1. 1

   In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2 inch thick pieces, leaving about 2 inches of tops intact.

2. 2

   In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisee or chicory into bite-size ppieces and add to dressing with asparagus and bacon. Toss salad to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.