Side dish for tomorrow: Asparagus in bacon-shallot dressing 1 lb asparagus, rinsed and snapped 2-3 slices bacon 1/4 cup minced shallot 3 tbsp chopped or slivered almonds 2 tbsp light brown sugar 1/4 cup white balsamic vinegar Get a stock pot of salted water going over high heat. Generally, you want 4 qts per pound of greens. Bring to a rapid boil, and blanch asparagus for about two minutes, or until tender-crisp. Drain and rinse under cold water, or place in ice water bath to shock. In the meantime, cook bacon in a suitable skillet over medium heat, until crispy. Remove, drain, and crumble. Set aside for the moment. Add shallot to bacon fat and increase heat to medium high. Saute until softened (about 2 minutes, give or take). Add almonds, and saute another minute or so. Remove from heat, and add bacon, vinegar, and sugar. Stir until sugar is dissolved. Combine with asparagus in a large bowl, and toss to coat. NOTE: This can be done the day before, and chilled overnight. Just before serving, warm in the nuker for about 30 seconds, just to loosen the dressing.
Posted on: Thu, 25 Dec 2014 01:05:07 +0000
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