I was rummaging around the vegetable draw in my fridge and saw asparagus. I definitely wanted to use them somehow, but wasn’t sure what would make a hearty and warming Turkey Day side dish…until I saw the brussel sprouts.
I sadly had no bacon in the fridge and decide to run out to get some so I could make some kind of bacon and asparagus concoction.
On the way there and as I got lost in the aisles of the supermarket, I decide I would somehow make a bacon vinaigrette.
With bacon in my cart, I paid and left the supermarket to get home to experiment.
6-7 slices of bacon. (I used Applewood smoked.)
1 bunch asparagus, chopped and rinsed
1/3c red wine (whatever I had in the cabinet)
1 tbsp. extra virgin olive oil
1/2 tbsp. white balsamic vinegar
1/4 red onion diced
salt & pepper to taste
Crisp bacon in a fry pan. Then remove strips and let cool. I placed them in a bowl because any extra drippings would add to the vinaigrette.
In the fry pan full of bacon-y flavor, cook onions until translucent. Once the onions are cooked, add in the asparagus and cook until tender. While the asparagus are cooking, chop up the bacon and it to your serving bowl. When the asparagus are done, scoop them out of the pan with a slotted spoon and into the bowl of chopped bacon.
Now time for the bacon AND WINE vinagigrette. Deglaze the fry pan with the wine. Once wine has simmered down, pour into separate small bowl. Let cool for a few minutes and then whisk in olive oil and balsamic vinegar.
I then drenched the asparagus and bacon in the dressing and added salt and pepper to taste.