White Bean-Asparagus Salad With Bacon And Thyme

• 3 thick bacon slices, chopped
• 1 tablespoon red wine vinegar
• 3 cups 1-inch diagonally cut asparagus
• 1/4 cup diced red onion
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 (15-ounce) can navy beans, drained and rinsed
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 ounce parmesan cheese, grated (about 1/4 cup)

1. Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove from pan with a slotted spoon and drain on paper towels, reserving drippings in skillet.
2. Add vinegar to skillet, stirring to deglaze pan. Add asparagus; cook 1 minute. Add onion, garlic, and lemon juice; cook, stirring, 2 minutes or until asparagus is crisp-tender. Remove skillet from heat, and add navy beans and cooked bacon, tossing to combine. Stir in thyme, salt, and pepper.
3. Transfer salad to a large serving bowl; sprinkle with parsley and cheese.

bacon, red wine vinegar, red onion, garlic, lemon juice, navy beans, thyme, salt, freshly ground black pepper, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/white-bean-asparagus-salad-bacon-thyme (may not work)