Roasted B A T Recipe

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Roasted B A T

C G

By
@Celestina9000

(Bacon, Asparagus,Tomato) From Better Nutrition magazine March 2015. You can if you prefer substitute about 2 tablespoons of sun-dried tomatoes for fresh because the flavor and quality of fresh tomatoes are hit and miss this time of year.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Roast

Ingredients

3 Tbsp
olive oil, divided
1 lb
fresh asparagus
salt, to taste
1 large
shallot
1 large
tomato, diced (i used small grape tomatoes)
1 Tbsp
dark aged balsamic vinegar
1/2 tsp
dijon mustard (i used closer to 1 1/4 teaspoon of dijon)
fresh cracked black pepper, to taste
4-6
strips of bacon (or use your favorite vegetarian bacon)

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
In a large bowl combine the asparagus and shallots. Drizzle 2 tablespoons of the olive oil over the vegetables, season to taste with salt. Toss to coat.
3
Transfer the vegetables to a large, parchment-lined baking sheet. Arrange the vegetables in a single layer for even roasting.
4
On another parchment-lined baking sheet place the bacon also in a single layer. Roast vegetables and bacon on the same rack, approximately 15 minutes or to your desired crispness. The bacon may need longer to cook than the asparagus.
5
While the vegetables and bacon roast, combine the remaining 1 tablespoon of olive oil with the balsamic vinegar, Dijon mustard and cracked black pepper. Whisk ingredients to lightly emulsify. Set aside.
6
Once the bacon is crispy remove it from the oven and drain on paper towels. Transfer the roasted asparagus and shallots to a serving dish or platter. Top the vegetables with the tomatoes then drizzle with the balsamic emulsion. Crumble the bacon over the tomatoes. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American