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Grilled Asparagus with Smoked Bacon and Black Olive-Caper Vinaigrette

Servings:
Serves 4 Servings
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Ingredients

For the asparagus:
  • 1 pound asparagus
  • 2 tablespoon olive oil
  • 2 tablespoon kosher salt
  • 2 tablespoon black pepper
For the vinaigrette:
  • 1 pound asparagus
  • 2 tablespoon olive oil
  • 2 tablespoon kosher salt
  • 2 tablespoon black pepper
  • 1 1/2 ounce smoked bacon
  • 1/2 teaspoon garlic
  • 1 tablespoon shallots
  • 1 tablespoon capers
  • 1 tablespoon dry-cured black olives
  • 2 tablespoon champagne vinegar
  • 2 tablespoon caper vinegar
  • 1/4 cup olive oil
  • 1/4 cup tomato concasse

Preparation

Baking Directions:

To prepare the asparagus:Bring a large pot of salted water to a boil.

Drop in the asparagus and cook for approximately 60 seconds, or until barely tender.

Remove and place immediately in an ice bath.

When cool, remove from water and drain.

Coat the asparagus lightly with olive oil, salt, and pepper.

Set aside.

To prepare the vinaigrette:In a skillet, cook the bacon until crisp, retaining the rendered fat.

When the bacon is cooked, reduce heat to low, add the garlic, shallots, capers, and olives and sauté until the garlic is slightly golden brown.

Remove from heat and add the vinegars and olive oil.

Set aside.

Place the asparagus on the hot grill.

Turn the spears frequently until they are warmed through.

Remove the asparagus and divide them equally among four plates.

Spoon the vinaigrette on the asparagus and garnish with the tomato concasse.

Serving Directions:

Serve immediately.

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