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Publisher Photo
The freshness of the asparagus and the smokiness of the bacon makes this warm salad so appetizing. I love to serve this in the spring well the asparagus is fresh.—Marcy Fechtig, Burnt Prairie, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups asparagus pieces
  • 4 bacon strips
  • 1 small red onion, thinly sliced into rings and separated
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon minced fresh parsley
  • Salt to taste
  • 1 medium tomato, chopped
  • 4 cups torn mixed salad greens

Directions

Cook the asparagus until crisp-tender. Drain. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels.
In same skillet, saute onion in drippings until soft; stir in the vinegar, sugar, parsley and salt. Crumble bacon. Stir in the asparagus, bacon and tomato into skillet. Pour mixture over mixed greens and toss. Serve immediately. Yield: 4 servings.
Microwave: In a 1-qt. dish, microwave asparagus on high 3-5 minutes or until crisp-tender. Drain. Microwave bacon on high until crisp, about 3-5 minutes. Remove bacon. Microwave onion in bacon drippings 2-3 minutes or until soft. Stir in vinegar, sugar, parsley and salt. Stir in asparagus, crumbled bacon and tomato. Toss with mixed greens in salad bowl.
Originally published as Warm Asparagus Salad in Country Woman March/April 1991, p35

Nutritional Facts

1 cup: 177 calories, 13g fat (5g saturated fat), 15mg cholesterol, 185mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 5g protein.

  • 2 cups asparagus pieces
  • 4 bacon strips
  • 1 small red onion, thinly sliced into rings and separated
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon minced fresh parsley
  • Salt to taste
  • 1 medium tomato, chopped
  • 4 cups torn mixed salad greens
  1. Cook the asparagus until crisp-tender. Drain. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels.
  2. In same skillet, saute onion in drippings until soft; stir in the vinegar, sugar, parsley and salt. Crumble bacon. Stir in the asparagus, bacon and tomato into skillet. Pour mixture over mixed greens and toss. Serve immediately. Yield: 4 servings.
Microwave: In a 1-qt. dish, microwave asparagus on high 3-5 minutes or until crisp-tender. Drain. Microwave bacon on high until crisp, about 3-5 minutes. Remove bacon. Microwave onion in bacon drippings 2-3 minutes or until soft. Stir in vinegar, sugar, parsley and salt. Stir in asparagus, crumbled bacon and tomato. Toss with mixed greens in salad bowl.
Originally published as Warm Asparagus Salad in Country Woman March/April 1991, p35

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