Instructions: Hard boil the eggs. Cool, peel and chop.

Dice bacon and fry in a pan with almond oil until crisp. Remove from heat and keep warm.

Bring a large pot of water to the boil.

Trim woody bottom from asparagus and discard.

Cut stems on the diagonal into pieces 5cm long.

Add stems to boiling water and cook over high heat until they are crisply tender and bright green - about 5 minutes. Add tips and cook 1 minutes longer. Remove from water and drain well.

Toss asparagus into pan with bacon, add vinegar, sugar, mustard, salt and pepper. Then heat to boiling while stirring.

Shred lettuce and place in a bowl. Pour asparagus mixture over. Sprinkle with eggs and parmesan, toss and serve warm.

Great for BBQ.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.