Fresh Asparagus Salad with Lemon Dijon Vinaigrette
| Yield: | 2 Servings |
| Categories: | Salads |
| 1/2 | lb | Asparagus, tough ends removed |
| 1 | md | Lemon (for both juice and peel) |
| 1/4 | c | Olive oil |
| 2 | tb | Corn or canola oil |
| 1/8 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | ts | Dijon mustard |
| 1 | sl | Bacon, cooked until crisp and crumbled coarsely |
| 4 | Dry-cured black olives, pitted | |
| Freshly ground pepper |
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