L'asperge With Bacon and Onion |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bon Appetit March 2006. A French recipe from the Alsace-Lorraine region. French Country comfort food at its best! Try using a specialty onion grown in your area. Ingredients:
3 -4 slices bacon |
1/2 yellow onion, cut into 1/4-inch cubes |
2 teaspoons hazelnut oil or 2 teaspoons walnut oil |
1 -2 teaspoon fresh lemon juice |
salt, to taste |
pepper, to taste |
24 stalks asparagus, trimmed |
Directions:
1. In saute pan, cook bacon over medium heat until crisp. DO NOT burn! Transfer bacon strips to paper towel and drain.
2. Once bacon is cool enough to handle, cut into 1/4 pieces.
3. Pour off most of the bacon drippings except for 1 teaspoon. Add the bacon pieces and onion to the pan. Stir. Remove from heat.
4. In non-reactive bowl, whisk the oil and lemon juice. Season with salt and pepper.
5. In a pot of boiling, salted water cook the asparagus until crisp-tender, approximately 3 minutes. Drain asparagus and transfer to paper towel to drain some more.
6. In the meantime, stir the bacon mixture over medium-low heat about 2-3 minutes.
7. Combine the asparagus with the dressing in a mixing bowl. Toss to coat.
8. Arrange the cooked asparagus on a serving platter and spoon the bacon/onion mixture on top.
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