Prep time: 15 min. Serves 4-6.

12 slices bacon, diced (save 2 T. drippings)
1/2 c. slivered almonds
1 lb. fresh asparagus, cut on diagonal into 1” pieces (I prefer thin stalks)
1/4 c. red wine vinegar
1 T. sugar or sugar substitute
1/2 tsp. dry mustard
1/2 tsp. fresh cracker pepper
2 hard cooked eggs, sliced
1 qt. torn greens (red leaf lettuce is my choice)

Instructions:

Fry bacon till crisp; drain on a towel; set aside. Save bacon drippings.
Sauté almonds in 2 tablespoons of bacon drippings until golden brown. Drain on a towel and set aside.
Just before serving, add asparagus to drippings, cover, and cook over medium heat for 5 minutes stirring or shaking to prevent sticking. Add red wine vinegar, sugar, dry mustard, pepper, and eggs to skillet for 2 minutes.
Toss all and serve promptly.