
Asparagus with Sherry-Bacon Vinaigrette

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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. Thats 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 grills 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
preparation

comments
Mommy_loves_to_cook
May 8, 2012