Asparagus and Artichoke Pasta Salad

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain crumble and set aside.

Meanwhile bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold then cut into 1 inch pieces. Next add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain rinse with cold water until chilled then drain well.

Stir together mayonnaise balsamic vinaigrette lemon juice and Worcestershire sauce in a large bowl. Fold in artichoke chicken cranberries almonds crumbled bacon and asparagus. Season to taste with salt and pepper then fold in cooked pasta. Refrigerate for at least 1 hour before serving.