Hot Bacon Asparagus Salad

(could sub fresh green beans or broccoli stems)
6 servings

2 hard boiled egged, sliced (DO AHEAD)
4 C torn salad greens (DO AHEAD)
1 pd fresh asparagus, trim & cut 1 to ½ in pieces
7 strips of bacon, dice
1/3 Cup Vinegar
1 T sugar
½ t ground mustard
¼ t pepper
½ cup sliced almonds

Do the boiled eggs first. In a skillet, cook bacon until crisp; remove to paper towels. Reserving 2-3 T of bacon drippings, drain bacon grease. Saute asparagus until crisp-tender. Add vinegar, sugar, mustard, paper and bacon. Cook for 1 or 2 minutes. In a large bowl, combine salad greens and almonds. Add asparagus mixture and toss gently; top with eggs. SERVE IMMEDIATELY.