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Ingredients:

-16 fresh asparagus spears (about 3/4 pound)
-1 strip bacon, cut into small pieces
-10 medium-size shrimp, peeled and deveined
-1 teaspoon olive oil
-1 1/2 teaspoons red wine vinegar
-1/8 teaspoon dried thyme
-1/4 teaspoon Dijon mustard
-1 small shallot, minced
-pinch salt
-pinch black pepper

1. Trim spears, discarding tough ends
2. Fill medium-size saucepan with 1 inch of hot water fitted with a steamer basket and place over high heat
3. When water boils, add asparagus and cover
4. Steam for 2 minutes or until crisp-tender
5. Drain and run under cold water, and set aside
6. Heat a small skillet over medium high heat
7. Add bacon and cook 2 to 3 minutes or until crispy
8. Remove bacon from skillet and drain on paper towels
9. Reserve bacon fat from skillet and set aside
10. Add shrimp to skillet
11. Cook for 2-3 minutes per side or until pink; remove and set aside
12. In a small bowl, whisk reserved bacon fat, olive oil, vinegar, dried thyme, mustard, 1 tablespoon of the minced shallot, salt and pepper
13. In a medium-size bowl, combine asparagus, bacon, shrimp and remaining shallot
14. Drizzle with dressing and toss to combine
15. Serve immediately