Recipe: Stolen Salad


1 head romaine lettuce
cooked asparagus stems
2 strips bacon
1/4 cup walnuts
1 Tbsp. sugar
dressing to taste
1/4 cup blue cheese


Wash and dry lettuce. Chop into piece about the size of a postage stamp. Slice asparagus stems into coins. Cook bacon until crisp and crumble. Toss walnuts with sugar in a non-stick skillet and cook carefully, stirring frequently, until sugar caramelizes. Toss everything with dressing. Crumble blue cheese on and serve.