White Bean Salad with Shrimp and Asparagus

Ingredients

• 2 cups asparagus sliced (1-inch) ()
• 3 slices bacon 
• 0.5 teaspoon pepper black divided freshly ground
• 19 ounce cannellini beans drained and rinsed canned
• 1 tablespoon apple cider vinegar 
• 0.3 cup fat-skimmed beef broth fat-free
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 0.5 cup spring onion chopped
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon salt divided
• 0.8 pound shrimp deveined peeled
• 2 cups pkt spinach 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Steam asparagus, covered, 3 minutes.
2. Drain and rinse with cold water.
3. Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt.
4. Heat oil in a medium nonstick skillet over medium-high heat.
5. Add shrimp; saut 4 minutes.
6. Remove from pan; place in a large bowl.
7. Add asparagus, spinach, and beans to shrimp; toss well.
8. Add bacon to pan; cook over medium heat until crisp.
9. Remove bacon from pan; crumble. Reserve 2 teaspoons drippings in pan.
10. Add onions and garlic; cook 3 minutes or until soft, stirring frequently.
11. Remove from heat; add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients.
12. Drizzle dressing over salad; toss to coat.
13. Serve immediately.