7 bacon strips, diced 1 pound fresh asparagus, trimmed 1/3 cup white vinegar 1 tablespoon sugar 1/2 teaspoon ground mustard 1/4 teaspoon pepper 4 cups torn salad greens 1/2 cup sliced almonds 2 hard-cooked eggs, sliced Directions In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 2-3 tablespoons drippings. Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add the vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes or until heated through. In a large salad bowl, combine salad greens and almonds. Add the asparagus mixture; toss gently. Arrange eggs over the salad. Yield: 6 servings. Nutrition facts 1 serving (1 cup) equals 243 calories, 21 g fat (7 g saturated fat), 88 mg cholesterol, 227 mg sodium, 7 g carbohydrate, 2 g fiber, 8 g protein.