1 lb. fresh asparagus spears
1 head Iceberg lettuce
6 slices bacon, cooked and crumbled
1/3 c. sliced ripe olives
1 (8 oz.) bottle creamy cucumber dressing

Snap off tough ends of asparagus spears. Remove the scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling salted water 6 to 8 minutes or until crisp-tender; drain. Chill asparagus. Remove 6 to 8 outer leaves from lettuce and place on individual serving plates. Shred remaining lettuce; fill lettuce cups with shredded lettuce. Arrange asparagus spears over shredded lettuce. Sprinkle with bacon and olives. Drizzle dressing over each. Serves 6 to 8.