Description

Grilled Asparagus with Warm Bacon Vinaigrette appetizer.

Ingredients

• 24  Each Asparagus
1
• 3  Each Shallots
2
• 1  Pound(s) Bacon
3
• ¼ one_quater Tea Spoon(s) Fresh Thyme
4
• 1/8  Cup(s) Dijon
5
• 1/8  Cup(s) Red Wine Vinager
6
• 1/8  Cup(s) Sugar
7
• ⅛ one_eighth Tea Spoon(s) Salt
8
• ⅛ one_eighth Tea Spoon(s) White Pepper
9

Directions

1. Sauté bacon and shallots (onions) until well browned.
2. Add thyme and deglaze with white wine.
3. Strain and reserve liquid.
4. Emulsify dijon mustard with red wine vinegar and sugar, add continuing to emulsify the reserved cooking liquid, salt and pepper.
5. Keep the reserve vinaigrette warm.
6. Season the peeled asparagus with the salt, pepper and olive oil.
7. Grill al dente and pour vinaigrette over,
8. Garnish with julienne Kalamata Olives and Tomato Concasee.