Ingredients

2 bunches asparagus, ends trimmed, cut on an angle into thirds
4 oz. container Atheno's feta crumbles
12 to 16 oz package bacon
1/2 cup red onions, sliced into thin 1/4 moons
1/2 cup Best Foods mayonaise
2 Tablespoons Grey Poupon dijon mustard
2 teaspoons red wine vinegar
pinch salt
1 teaspoon fresh cracked black pepper

Instructions

Cook bacon until crisp and set aside.
Bring large pot of water to rapid boil. Once boiling add about a half palm full of salt and the asparagus. Boil for 2-3 minutes. Meanwhile prepare an ice bath. When asparagus are blanched, transfer to ice bath to cool completely. To a mixing bowl, add the mayonaise, dijon, red wine vinegar, salt and pepper. Mix well. Crumble the bacon into the mixing bowl and add the onions, asparagus and feta. Mix gently until all coated. Transfer to serving dish and cover with cling wrap. Put in refrigerator to chill until serving.

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