3 slices bacon, cut into ¼” pieces
½ small onion, cut into ¼” cubes
2 tsp hazelnut oil or walnut oil
1 tsp fresh lemon juice
24 stalks of asparagus
salt and pepper to taste
Cook the bacon in a large skillet until crisp; transfer to a paper towel.
Pour off all but 2 tsp of drippings from the skillet. Return the bacon to the skillet with the onion and mix together. Remove from the heat.
In a small bowl whisk together the oil and lemon juice. Season with the salt and pepper.
Cook the asparagus in a pot of boiling salted water until crisp tender. ( about 3 minutes after water returns to a boil) Transfer to paper towels to drain.
Arrange the asparagus on a platter and add the dressing. Lightly toss to coat.
Stir the bacon and onion over a med-low heat for about 3 minutes, to heat. Spoon over the asparagus and serve.