Roasted B A T

★★★★★ 1 Review
Celestina9000 avatar
By C G
from Vallèe du Willamette, OR

(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.

serves 4
prep time 15 Min
cook time 20 Min
method Roast

Ingredients

  • 3 Tbsp
    olive oil, divided
  • 1 lb
    fresh asparagus
  • salt, to taste
  • 1 lg
    shallot
  • 1 lg
    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)
ADVERTISEMENT

How To Make

  • 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.

Categories & Tags for Roasted B A T:

ADVERTISEMENT