Asparagus, Bacon and Leaf Salad Recipe

Asparagus, Bacon and Leaf Salad Recipe.  This excellent salad turns a plain roast chicken or simple grilled fish into an interesting meal, especially when served with buttered new potatoes. It also makes an appetizing first course or light lunch. A wide range of different salad leaves is readily available – frisee has feathery, curly, slightly bitter tasting leaves and is a member of the chicory family. Frisee leaves range in colour from yellow-white to yellow-green.

SERVES 4

• 500g med. asparagus spears
• 130g thin-cut smoked back lean bacon
• 250g frisee lettuce leaves or mixed leaf salad
• 100ml French dressing

• Trim off any tough stalk ends from the asparagus and cut the spears into three, setting the tender tips aside.
• Heat a half inch depth of water in a frying pan until simmering.
• Reserve the asparagus tips and cook the remainder of the spears in the water for about 3 minutes, until almost tender.
• Add the tips and cook for 1 minute more.
• Drain and refresh under cold, running water.
• Dry-fry the bacon until golden and crisp and then set it aside to cool slightly.
• Use kitchen scissors to snip it into bite-size pieces.
• Place the frisee or mixed leaf salad in a bowl and add the bacon.
• Add the asparagus and a little black pepper to the salad.
• Pour the dressing over and toss the salad lightly, then serve before the leaves begin to wilt.