K in Cali’s Sweet and Sour Asparagus Salad

1 pound fresh asparagus spears, woody lower stems removed
6 slices bacon
1/4 cup wine vinegar
Artificial sweetener (AS) to = 4 tsp sugar <2 pink packets, 2 blue packets works well>
1/8 t salt
Dash of pepper
2 green onions, finely chopped
2 hard cooked eggs, peeled and sliced
6 cups torn lettuce, well drained. Red leaf lettuce works best, butter lettuce is good too.
      Do NOT use iceburg lettuce.

In a skillet spread out asparagus; cook in small amount of boiling water till tender, 8 minutes. Drain asparagus and set aside. In skillet cook bacon over medium low heat till crisp. Do not burn the grease. Drain, reserving 2 T drippings; crumble bacon. To reserved drippings in skillet add vinegar, 1/4 C water, artificial sweetener, salt, pepper, onions and asparagus; heat through. Remove asparagus; toss lettuce with hot dressing 1 minute (this allows the lettuce to wilt a bit.) Arrange on plates with asparagus, egg slices and bacon. Serves 6.