1 lb. fresh asparagus
4 slices bacon
1 clove garlic, crushed
2 c. water chestnuts, drained, sliced
1/2 tsp. salt

Cut asparagus in 1 1/2" diagonal slices, discarding tough ends, or save for soup. Fry bacon in heavy skillet or wok until crisp. Remove and drain on paper towels. Add asparagus and garlic to hot bacon fat and stir. Cover for 1 minute. Add water chestnuts and stir fry about 1 minute until edges are golden. Check for seasoning; add salt, if needed. Garnish with crumbled bacon; serve at once. Serves 4. For a main dish use fresh pork or slices of home cured ham. For a more oriental flavor, add 1/2 teaspoon chopped fresh ginger with the garlic.