Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of lightly salted water to the 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 2.5cm 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. Toss in artichokes, chicken, cranberries, almonds, crumbled bacon and asparagus. Season to taste with salt and pepper, then mix in cooked pasta. Refrigerate for at least 1 hour before serving.