Asparagus With Warm Bacon And Vinaigrette

By cdrier

Ingredients

• VINAIGRETTE:
• 4 thickly-sliced strips of *Drier's*smoked bacon
• 3 T. extra-virgin olive oil
• 2 T. sherry wine vinegar
• 1 T. fresh thyme leaves
• 1/2 teaspoon kosher salt
• Freshly-ground black pepper to taste
• VEGETABLES:
• 1 pound asparagus washed, and tough ends removed
• Kosher salt as needed
• 1/4 medium red onion cut into thin
• lengthwise slivers

Preparation

Step 1

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 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.