Asparagus & Bacon

2 lbs. thin asparagus, trimmed
2 Tbsp. olive oil
2 cloves of garlic, minced
4 slices of bacon, cut into chunks
3 Tbsp. lemon juice
2 tsp. Dijon mustard


Boil aspargus in salted water. Cook until tender but still firm, about 5 minutes. Drain, cool in bowl of ice water, drain on paper towels.


In a medium saucepan, fry bacon pieces on medium low. Just before bacon is done, add minced garlic, being careful that pan isn't too hot to burn garlic. Remove the pan from heat and stir in olive oil, lemon juice and Dijon mustard with the garlic/bacon mixture. Add asparagus to saucepan and cook until warmed through.