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Mavis's Asparagus and Water Chestnuts

  Cut the asparagus in 1" diagonal slices as follows: start at the tip and cut toward the bottom stem until it feels tough. Either throw away the tough part or use it for Cream of Asparagus Soup. A few tough ends will ruin this dish.
  Fry the bacon in a wok or heavy skillet until crisp. remove and drain on paper towels. Add the asparagus and garlic to the hot bacon fat and stir. cover for 1 minute. Add the water chestnuts and stir-fry about 1 minute until edges are golden. Check for seasoning and add salt, if needed. Garnish with crumbled bacon and serve at once.
  For more Oriental flavor, add 1/2 teaspoon chopped fresh ginger with the garlic.

Serves 4

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

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