Serves: 4
Total Calories: 285

1 pound fresh asparagus spears
Bibb lettuce
3 slices cooked bacon
1 hard-cooked egg,chopped fine
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Vinaigrette Dressing:
1/2 cup olive oil or Wesson oil
3 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
dash of cayenne pepper
1/4 teaspoon paprika
1 tablespoon chopped pimiento
1 tablespoon chopped cucumber pickle
3/4 tablespoon chopped green bell pepper
1/2 teaspoon chopped parsley
1/2 tablespoon chopped olives

Boil or steam asparagus until done, but crisp (about 10 minutes). Cool and arrange on bed of bibb lettuce. Sprinkle with bacon and egg. Just before serving, put vinaigrette dressing over all.

Vinaigrette Dressing:
Combine oil, vinegar, salt, pepper, cayenne, and paprika. Heat thoroughly. add chopped pimento, pickle, green bell pepper, parsley, and olives.


Fun Fact: Asparagus grows very quickly; under ideal conditions, an asparagus spear can grow 10 inches in a 24-hour period! California grows more than 50,000 tons of asparagus each year, which is about 70% of all the asparagus grown in the United States.

Nutritional Facts:

Serves: 4
Total Calories: 285
Calories from Fat: 269

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