White Bean-Asparagus Salad with Bacon and Thyme

Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove from pan with a slotted spoon and drain on paper towels, reserving drippings in skillet.

Add vinegar to skillet, stirring to deglaze pan. Add asparagus; cook 1 minute. Add onion, garlic, and lemon juice; cook, stirring, 2 minutes or until asparagus is crisp-tender. Remove skillet from heat, and add navy beans and cooked bacon, tossing to combine. Stir in thyme, salt, and pepper.

Transfer salad to a large serving bowl; sprinkle with parsley and cheese.