MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fresh Asparagus Salad with Lemon Dijon Vinaigrette
  Categories: Salads
       Yield: 2 servings
  
     1/2 lb Asparagus, tough ends
            -removed
       1 md Lemon (for both juice and
            -peel)
     1/4 c  Olive oil
       2 tb Corn or canola oil
     1/8 t  Salt
     1/4 t  Pepper
   1 1/2 t  Dijon mustard
       1 sl Bacon, cooked until crisp
            -and crumbled coarsely
       4    Dry-cured black olives,
            -pitted
            Freshly ground pepper
  
   Bring a large pot of water to a boil and blanch the asparagus (cook
   until tender but still bright green, 4-5 minutes). Remove with tongs
   and immediately plunge into ice-cold water to stop the cooking and
   preserve the color. Drain completely and arrange the asparagus on two
   salad plates.
   
   Remove half the lemon peel and cut into extremely thin strips. Boil
   for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon.
   Put the juice and boiled peel in a jar. Add the oils, salt, pepper
   and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup
   dressing. Refrigerate the unused portion for future salads.)
   
   At serving time, spoon some vinaigrette over the asparagus. (Never let
   asparagus sit in vinegar- or lemon based dressings; it turns an ugly
   olive drab.) Sprinkle the crumbled bacon and pitted olives over the
   top, along with a grind of pepper.
   
   Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
   cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134
   milligrams sodium.
   
   Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5
   grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36
   milligrams sodium.
  
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