Serves 2.

INGREDIENTS

  • 5 slices bacon (about 1/4 pound)
  • 1/2 pound asparagus
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/2 head frisée (french curly endive) or 1/4 head chicory (curly endive)

    DIRECTIONS

    In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes.In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.


    In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing withasparagus and bacon. Toss salad to combine.