Roasted B A T
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- 3 Tbsp
- olive oil, divided
- 1 lb
- fresh asparagus
- salt, to taste
- 1 large
- 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
- strips of bacon (or use your favorite vegetarian bacon)
1Preheat oven to 400 degrees.
2In 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.
3Transfer the vegetables to a large, parchment-lined baking sheet. Arrange the vegetables in a single layer for even roasting.
4On 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.
5While 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.
6Once 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.