Heat olive oil in a medium skillet over medium high heat. Add the asparagus and cook for 5 minutes, then add the tomatoes and cook for 2-3 more minutes.
Transfer asparagus and tomatoes to a bowl, top with mozzarella pearls, chopped bacon and basil. Season to taste with salt and pepper.
Drizzle balsamic glaze on top.
Notes
This recipe serves 4 as a side salad. As an entree, it should serve 2-3.