n a large skillet, cook the bacon over medium heat until just crisp. Remove to paper towels to drain; crumble and set aside.

Add the minced shallots to the bacon drippings and cook just until they are translucent.

Meanwhile, cook the asparagus. Trim the asparagus, cutting or snapping off the woodier part of the stalks.

Bring about one inch of salted water to a boil in a pot. Place a steamer insert in the pot and place the trimmed spears in it, preferably in a single layer. Cover the pot and cook for 3 minutes (about 2 minutes for very thin spears). Remove the asparagus to a platter.

Add the mustard and crumbled bacon to the skillet with the shallots; stir to blend. Add the asparagus and toss gently to coat. Continue to cook over low heat just until heated through.

Taste and adjust seasonings, as needed.