- 1 1/2-2 lbs asparagus, woody ends trimmed
- Olive oil
- For the vinaigrette:
- 3 slices bacon, diced
- 3/4 cup chopped shallot (~1 1/2 medium shallots)
- 1 Tbsp white wine vinegar
- 2 tsp olive oil
- 1 tsp dijon mustard
Preheat the oven to 400, and line a baking sheet with a silipat or foil.
Drizzle the asparagus with just a little olive oil – just enough to keep it from sticking to the foil – and bake on the lined baking sheet for ~15 minutes.
Over medium-high heat, fry the chopped bacon to a crisp in a medium pan. Transfer bacon pieces with a slotted spoon to a paper towel-lined plate, leaving behind as much fat in the pan as possible.
Reduce heat to medium and saute the shallots until softened, 3-5 minutes. Turn off the heat and add the white wine vinegar, stirring and scraping any browned bits from the bottom of the pan. Stir in the mustard and olive oil and season to taste with salt and pepper.
Pour dressing and bacon over asparagus, lightly toss, and serve. If you’re planning to have leftovers, reserve some of the cooked bacon to top just before serving, otherwise, it loses it’s crispness.
Makes 6 servings. From Confections of a Foodie Bride