Ingredients Jump to Instructions ↓

  1. 4 Thickly-sliced strips smoked bacon Vinaigrette

  2. 3 tablespoons 45ml Extra-virgin olive oil

  3. 2 tablespoons 30ml Sherry wine vinegar

  4. 1 tablespoon 15ml Fresh thyme leaves - stripped from stems

  5. 1/2 teaspoon 2 1/2ml Kosher salt Freshly-ground black pepper - to taste Vegetables

  6. 1 lb 454g / 16oz Asparagus - washed, and Tough ends removed Kosher salt - as needed

  7. 1/4 Red onion - cut into thin (medium) Lengthwise slivers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large skillet over medium heat cook the bacon until browned and crisp, 10 to 12 minutes. Drain on a double thickness of paper towel. Cut into 1/4-inch crosswise pieces and set aside. To make the Vinaigrette: In a small bowl whisk the vinaigrette ingredients, including a grinding of black pepper. Set aside. Drizzle the asparagus with 1 tablespoon of the vinaigrette and season with salt. Grill over Direct Medium heat until crisp-tender, 6 to 8 minutes, turning once halfway through grilling time. Transfer the asparagus to a large deep platter. Drizzle with the vinaigrette. Sprinkle with bacon pieces and slivered red onion. Serve warm or at room temperature.


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