7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces

1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces

Kosher salt

3 Tbs. sherry vinegar

2 Tbs. extra-virgin olive oil

1/2 tsp. Dijon mustard

Freshly ground black pepper

6 oz. baby arugula

1/3 cup slivered almonds, toasted

Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.

Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.

In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.

nutrition information (per serving):

Calories (kcal): 210; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 12; Monounsaturated Fat (g): 8; Carbohydrates (g): 9; Polyunsaturated Fat (g): 2.5; Sodium (mg): 550; Cholesterol (mg): 20; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 116 , pp. 75

March 1, 2012