Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
By America's Test KitchenPublished on October 5, 2011
Time
30 minutes
Yield
Serves 6 to 8
Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)1 tablespoon olive oil 6 slices bacon (about 6 ounces), cut into ¼-inch strips2 tablespoons minced red onion ¼ cup balsamic vinegar 1 tablespoon minced fresh parsley leaves ¼ cup extra-virgin olive oil Salt and ground black pepper
Instructions
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- 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.
- 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.
Time
30 minutesYield
Serves 6 to 8Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
6 slices bacon (about 6 ounces), cut into ¼-inch strips
2 tablespoons minced red onion
¼ cup balsamic vinegar
1 tablespoon minced fresh parsley leaves
¼ cup extra-virgin olive oil
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
6 slices bacon (about 6 ounces), cut into ¼-inch strips
2 tablespoons minced red onion
¼ cup balsamic vinegar
1 tablespoon minced fresh parsley leaves
¼ cup extra-virgin olive oil
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
6 slices bacon (about 6 ounces), cut into ¼-inch strips
2 tablespoons minced red onion
¼ cup balsamic vinegar
1 tablespoon minced fresh parsley leaves
¼ cup extra-virgin olive oil
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
We developed a perfect asparagus recipe, including a simple sauce, that can be completed in just 10 minutes. We broiled the asparagus to concentrate the flavor and lightly caramelize its peel. While the asparagus cooked, we whisked together a simple, flavorful vinaigrette to drizzle over the hot asparagus before serving.
Instructions
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- 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.
- 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.
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