Asparagus with Warm Bacon Dressing

From Cooking with Paula Deen, Mar/Apr 2010

Ingredients

1. 3 strips bacon
2. 2 tablespoons sliced shallots
3. 1 teaspoon Dijon mustard
4. 2 tablespoons white wine vinegar
5. 1⁄2 teaspoon grated lemon zest
6. 1⁄2 pound fresh asparagus, trimmed

Instructions

1. In a large skillet, cook bacon over medium heat, about 10 minutes, or until crisp, turning once. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels; cool, crumble, and set aside.
2. Add shallots to bacon drippings, and cook over medium-high heat until tender. Remove from heat, and cool slightly. In a medium bowl, combine shallots and bacon drippings, mustard, vinegar, and lemon zest, whisking until blended.
3. In a large deep skillet, add enough water to fill to within 2 inches of rim; bring to a boil over medium-high heat. Add asparagus, and cook for 3 minutes or until crisp-tender. Drain well. Serve asparagus with warm dressing, and top with crumbled bacon.