Cook diced bacon in a large skillet over medium heat until it begins to brown and get slightly crisp. Remove bacon before it is overcooked. Drain cooked bacon on paper towel. Divide bacon.
Toast pine nuts in a small skillet over medium-low heat, stirring frequently, and quickly removing from the skillet as soon as they begin to brown.
Steam asparagus for 4 minutes, then immediately rinse in cold water. Cut asparagus into 1 1/2” pieces.
Toss all salad ingredients together in a large bowl, using half the bacon as a tossed ingredient.
Whisk together dressing ingredients and drizzle over salad. Top with other half of cooked bacon. Serve.