A savory side that matches perfectly with any meal! Asparagus smothered with a tangy vinaigrette, garlic, and sliced onions mix. Top with some bacon for added protein.
Preparation:
10mins
Cooking:
10mins
Total:
20mins
Serves:
4
Ingredients
3stripsBacon
½tspgarlicminced
1tbspsherry vinegar
¼tspsalt
¼tspground black pepper
1lbasparagus
½red onionsmall, thinly sliced crosswise
Instructions
Prepare a skillet over medium heat.
Fry the bacon for 8 to 10 minutes until crisp. Turn occasionally and drain the bacon on paper towels.
Reserve at least 3 tablespoons of the bacon fat and return the skillet over medium heat.
Add the garlic and let it sizzle for about 10 seconds.
Add the vinegar, salt, and pepper then remove the skillet from the heat. Pour half into a bowl.
Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness. Usually, it is ⅔'s of the way down the spear.*
Put the asparagus on a plate or platter then pour half of the vinaigrette over the asparagus. Turn the asparagus to coat them evenly.
Sear the asparagus over medium heat for 5 minutes. Turn occasionally until browned in spots but not charred. Arrange in a plate then set aside.
Finely chop the drained bacon and set it aside.
With the remaining vinaigrette, add the red onions and marinate briefly.
Cook the onions for 4 to 5 minutes until caramelized then pour them over the asparagus.
Sprinkle with bacon on top and garnish with parsley.
Recipe Notes
To prepare the asparagus, cut 1 inch off the bottom ends of your asparagus. For thicker asparagus spears, use a peeler and peel off the outer layer from the bottom half.
No time to sear your asparagus? You can always prepare your oven at 350 degrees F and bake for 6 to 8 minutes. Tip: Make sure to have a watchful eye on the asparagus.
*For thick spears, after snapping off the tough ends, use a vegetable peeler to peel off the outer skin from the bottom half of each remaining spear.