Warm Asparagus and Brussels Sprouts Salad

Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.

While the bacon is cooking, wash asparagus and Brussels sprouts. Snap off the ends of the asparagus and chop into small pieces. Remove the outer leaves of the Brussels sprouts and slice into small pieces, as if to shred them.

Remove bacon from skillet, draining all but 1/4 cup grease.

Stir in onion and saute about 5 minutes. Pour in prepared asparagus, Brussels sprouts, salt and pepper. Saute until bright green in color and wilted, another 5 minutes.

Pour almonds into a clean dry pan and roast on the stove top until fragrant. Remove from heat.

Stir cooked bacon, pomegranate arils and toasted almonds into the asparagus and Brussels sprouts. Toss and serve warm.