Fresh shaved asparagus, crispy bacon, blue cheese, avocado, charred corn, and shrimp cooked in bacon fat all on top of mixed baby greens. There is so much going on all you need is a touch of olive oil and lemon juice to finish it off!
Heat a large skillet over medium heat. Add the bacon to the pan and cook, turning a few times, until crisp and cooked through. Remove bacon from pan and add to a paper towel lined plate. Remove all but 2 tbsp grease from the pan.
once the bacon has cooled, chop into bite sized chunks.
Add the garlic to the grease. Cook for two minutes until it turns slightly golden. Add the shrimp and cook until opaque, about 3 minutes. Remove from pan using a slotted spoon, leaving the garlic behind.
Use a vegetable peeler to peel large shreds off one side of the asparagus stalk. Flip the stalk over and do the same to the other side. Snap the top of the asparagus stem off and add it to the salad toppings.
To assemble the salad, add greens to a large serving bowl or evenly divide between two salad bowls. Top the greens with shrimp, bacon, avocado, charred corn, tomatoes, blue cheese, asparagus, and chives. Sprinkle a little lemon juice, olive oil, salt and pepper over each finished salad right before serving.
Salad is great the day of. If you want to make the salad ingredients ahead of time, just store them all separately until you plan to eat/serve the salad. Pop the bacon in the microwave on a paper towel lined plate for a few seconds for great next day results.