Asparagus Salad

This salad is guaranteed to please asparagus lovers! It works great for summer get-togethers in place of a pasta salad.

INGREDIENTS	PREPARATION
1 bunch (about 1.5 lbs.) asparagus	wash, trim ends
1 lb uncured bacon	cook and crumble
1-2 cups cherry or grape tomatoes	rinsed, sliced if desired
6 green onions	rinsed, diced
1/2 tsp garlic powder
1/8 tsp sea salt
3 tbs olive oil (first cold pressed in a dark glass or metal container)

INSTRUCTIONS

Cook bacon, either on stovetop or in oven. If cooking in over, preheat oven to 450 degrees. Arrange bacon on a foil-lined baking sheet (or for extra-crispy on wire racks atop of the foil-lined sheets). Bake 10-20 minutes until desired doneness.
Lightly steam asparagus by placing in a pan with enough water to cover the bottom. Place a lid on top. Check after 5 minutes. Asparagus should retain its crunch. Set aside to cool.
In a medium-sized bowl, combine all ingredients. Taste and add more salt if needed.
Chill in the fridge or freezer (depending on how soon you will eat).

Recipe adapted from Paleo Plan.