Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces1/3 cup thinly sliced red onion1/2 cup chopped sweet red pepper1/4 cup dried cranberries3 tablespoons olive oil3 tablespoons balsamic vinegar1 tablespoon lemon juice1 tablespoon Dijon mustardDash salt and pepper3 tablespoons slivered almonds, toasted3 tablespoons chopped cooked bacon or bacon bits
Preparation
In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.
In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
