Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and arrange the asparagus on two salad plates. Remove half the lemon peel and cut into extremely thin strips. Boil for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon. Put the juice and boiled peel in a jar. Add the oils, salt, pepper and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup dressing. Refrigerate the unused portion for future salads.) At serving time, spoon some vinaigrette over the asparagus. (Never let asparagus sit in vinegar- or lemon based dressings; it turns an ugly olive drab.) Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper. Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134 milligrams sodium. Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5 grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip