Asparagus with Sherry-Bacon Vinaigrette

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by: Peaches






Grilling Vegetables Essentials: Vegetables in season locally have big advantages over whatever has been shipped from across the world. They are riper, so they taste better. That means you can grill them simply with great results. Plus, they cost less. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. Vegetables need oil to prevent sticking and burning. Neutral oils like canola oil will do the job fine, but an extra virgin olive oil provides the added benefit of improving the flavor of virtually every vegetable. Brush on just enough to coat each side thoroughly but not so much that the vegetables would drip oil and cause flare-ups. Vegetables have a lot of water that evaporates quickly on a hot grill. That’s good news for flavor because as the water evaporates the real vegetable flavors get more intense. But some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, so if they start to wrinkle, brush them with a little oil. Just about everything from asparagus to zucchini tends to cook best over direct medium heat. The temperature on the grill’s thermometer should be somewhere between 350° and 450°F. If any parts get a little too dark, turn the vegetables over. Otherwise turn them as few times as possible.




ingredients

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serves: 4

1/4 pound bacon (4-6 slices)

1 teaspoon finely chopped fresh thyme

1/2 teaspoon minced garlic

1 tablespoon sherry vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound asparagus

1/2 small red onion, thinly sliced crosswise

Nutrition Facts
Asparagus with Sherry-Bacon Vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 115

  • Total Fat: 7.6 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 18.2 mg
  • Sodium: 528.4 mg
  • Total Carbs: 6.3 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 2.5 g
  • Protein: 6.7 g
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preparation

1.  In a medium skillet over medium heat, lay the bacon in a single layer and cook until crispy, 8 to 10 minutes, turning occasionally. Drain the bacon on paper towels, reserving the bacon fat in the skillet.

2.  Pour off all but 3 tablespoons of the bacon fat and return the skillet over medium heat. Add the thyme and garlic to the skillet and let them sizzle for about 10 seconds. Add the vinegar, salt, and pepper, and then remove the skillet from the heat.

3.  Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear. Put the asparagus on a plate or platter. Pour the vinaigrette over the asparagus. Turn the asparagus to coat them evenly. Finely chop the drained bacon.

4.  Grill the asparagus over Direct Medium heat until browned in spots but not charred, 6 to 8 minutes, turning them occasionally. Arrange the asparagus on a serving platter. Sprinkle the bacon over the asparagus. Arrange the onions on top. Serve warm or at room temperature.

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