Thursday 19 January 2012

Make With Me-Asparagus Salad with Bacon, Red Onion and Balsamic Vinaigrette

Asparagus Salad with Bacon, Red Onion and Balsamic Vinaigrette

  • 2 pounds thin asparagus (about 2 bunches), tough ends trimmed
  • 1 tablespoon olive oil
  • Salt
  • Ground black pepper
  • 6 slices of 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
To make:
  • Toss asparagus with tablespoon of olive oil, salt and pepper
  • Layer asparagus spears in a single layer on a baking sheet
  • Broil, turning spears halfway through, until asparagus is tender and lightly browned (about 8-10 minutes)
  • Cool Asparagus for about 5 minutes
  • Arrange asparagus on a serving dish
  • Fry Bacon strips over medium heat until brown and crisp (about 6 minutes)
  • Transfer cooked bacon to paper towel lined plate, blotting extra grease, and set aside
  • Whisk onion, balsamic vinegar, parsley and extra virgin olive oil in a small bowl, season to taste with salt and pepper
  • Drizzle mixture over asparagus
  • Sprinkle with bacon
  • Serve immediately
  • Enjoy!

  1. Serves 6-8 people.
  2. I adjust the oven rack to about 4 inches from the heating element.
  3. Parsley can be substituted with minced garlic.
  4. I like to sprinkle parm cheese over the asparagus, this can be done prior to broiling or after the onion and balsamic mix has been added.

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