Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Slices of bacon, finely chopped |
| ½ medium | Onion, finely chopped |
| ¼ cup | Vinegar |
| ¼ cup | Water |
| ¼ teaspoon | Salt |
| Sugar substitute to equal | |
| 2 tsp sugar | |
| 1 can | Asparagus, heated |
1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well.
2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt.
Bring to boil; remove from heat.
3. Add sugar substitute. Pour dressing over hot asparagus and serve.
Source: Joan Johnson, The Great Escape, Gardena, California 1993