Asparagus, Bacon, and Artichoke Pasta Salad

6 slices bacon
10 asparagus spears, ends trimmed
1/2 (16 ounce) package rotini
3 TBSP. real mayonnaise
3 TBSP balsamic vinegar
2 tsp. lemon juice
1 tsp Worcestershire sauce
1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1/4 cup toasted sliced almonds
salt and pepper to taste

Cook bacon over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 1 minute. Drain asparagus and immediately plunge into a bowl of ice water, then cut into 1 inch pieces. Next, add pasta to boiling water and cook until al dente. Stir together mayonnaise, balsamic vinegar, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichokes, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then add cooked pasta. Stir well and refrigerate for 30 minutes before serving.