IACP Take 5! Recipe Contest Winner - Meryl Bennan Yield: 4 servings

6 slices peppered bacon, diced 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces 3 cups cooked rice 1/4 cup white wine 1/2 cup pine nuts, toasted   Brown bacon in large skillet over medium-high heat, 5 to 7 minutes. Drain fat, reserving 1 tablespoon in skillet. Add asparagus; cook until tender crisp. Add rice and wine; cook until heated through, 3 to 5 minutes. Remove from heat. Add pine nuts; toss well.

Meal Part: Salad   Preparation: Five Ingredients or Less, Quick and Easy   Special Diets: Low-Cholesterol   Main Ingredient: Vegetables, Pork, Nuts   Cuisine Type: American

Nutrition Facts Calories 336   % Daily Value* Total Fat 14g Cholesterol 11mg Sodium 230mg Total Carbohydrate 40g Dietary Fiber 3g Protein 13g

Note: To toast pine nuts, spread nuts on small baking sheet. Bake at 350 degrees 12 to 15 minutes, or until golden brown, stirring frequently.