• 6 strips bacon, diced into ¼” (6mm) pieces
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 pound (450g) asparagus, remove tough ends and cut diagonally into 3 per piece
• 5-6 shallots, thinly sliced
• 2 cloves garlic, minced
• zest 1 large lemon
• juice 1 large lemon
• 5 ounces (142g) package baby arugula
• sea salt
• black pepper, freshly ground
  

Over medium heat, saute the bacon in a large non-stick pan until crisp.  Add olive oil to the pan and stir to coat the bacon.  Add in the asparagus and shallots and saute for 4-5 minutes until asparagus is tender and slightly crisp.  Add the garlic and cook for 1 minute.  Stir in ½ the lemon juice and half of the zest and continue to cook for another minute until fragrant.  Season with salt and pepper. 

Arrange the arugula on a large serving dish.  Add the juice of the remaining lemon.  Season with salt and pepper and toss.

Add the warm asparagus mixture on top of the arugula and garnish with the remaining lemon zest. 

Serve immediately.