INGREDIENTS
6 c. Goose Valley wild rice, cooked
6 slices bacon
1 bunch of asparagus ends trimmed, blanched, and cut into 1-inch diagonal pieces
¼ c. olive oil
Salt and pepper to season
PREPARATION
Cut bacon into 1-inch pieces, sauté on medium heat until crisp and brown. Blanch asparagus in rapidly boiling water, then cool down in a bath of ice water to keep it crisp-tender and bright green. Cut asparagus into 1-inch lengths on the diagonal. In a large bowl, mix together wild rice, asparagus, olive oil, and bacon bits. Season with salt and pepper.