Asparagus with Warm Bacon Dressing

I have to thank Paula Deen for this wonderful creation. I was slightly nervous about preparing it because it was so out of my comfort zone. Leave it to Paula to make a healthy vegetable as fattening as possible. It was well worth it and a favorite at the table - I'll be using this dressing in the future on other items. It was very easy to make and I think everyone that dined with us that evening were fairly suprised that they enjoyed this side dish.

3 strips bacon
2 tablespoons sliced shallots
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1⁄2 teaspoon grated lemon zest
1⁄2 pound fresh asparagus, trimmed

In a large skillet, cook bacon over medium heat, about 10 minutes, or until crisp, turning once. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels; cool, crumble, and set aside. Add shallots to bacon drippings, and cook over medium-high heat until tender. Remove from heat, and cool slightly.

In a medium bowl, combine shallots and bacon drippings, mustard, vinegar, and lemon zest, whisking until blended. In a large deep skillet, add enough water to fill to within 2 inches of rim; bring to a boil over medium-high heat. Add asparagus, and cook for 3 minutes or until crisp-tender. Drain well. Serve asparagus with warm dressing, and top with crumbled bacon.