Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
(from jerseyjenny’s recipe box)
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
Source: Cook's Illustrated April 2007
Prep time: 10 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Cook's Illustrated, asparagus, sides, vegetables
Ingredients
- 2 pounds thin asparagus (2 bunches), tough ends trimmed
- 1 tablespoon olive oil
- Table salt and ground black pepper
- 6 slices bacon (about 6 ounces), cut into 1/4-inch strips
- 2 tablespoons minced red onion
- 1/4 cup balsamic vinegar
- 1 tablespoon minced fresh parsley leaves
- 1/4 cup extra-virgin olive oil
- Table salt and ground black pepper
Directions
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Adjust oven rack to about 4 inches from heating element and heat broiler.
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Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
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Cool asparagus 5 minutes and arrange on serving dish.
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Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and set aside.
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Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.