Our Big Family Kitchen

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Asparagus with Bacon Shallot Vinaigrette

By Annie 'Nannie' (Leusch) Sundy·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 3 Pounds Slender Asparagus, trimmed
  • 1/4 Teaspoon Salt
  • 1/2 Cup Cilantro, chopped
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Balsamic Vinegar
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1/2 Pound Bacon
  • 2 Large Shallots, minced
  • 4 Teaspoons Fresh Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • Ground Black Pepper

Method

  1. Preheat oven to 500 degrees.
  2. Toss the asparagus with 1 Tablespoon Olive oil.
  3. Spray a flat casserole with Pam.
  4. Arrange the asparagus in a single layer in the casserole.
  5. Sprinkle with the salt.
  6. Bake until tender and browned, about 10 minutes, turning once.
  7. Hold at room temperature.
  8. Cook bacon, drain and crumble.
  9. Mix the cilantro into the bacon and set aside.
  10. Mix shallots, 1/4 cup olive oil, lemon juice, vinegar, mustard, salt and pepper.
  11. Arrange asparagus on a platter.
  12. Drizzle dressing and bacon cilantro over the asparagus and serve.

Family note

Oh, this one brings back great memories of your Mother's famous Easter Brunch!