roasted b a t

Name: Roasted B A T
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon(s) olive oil, divided; 1 pound(s) fresh asparagus; - salt, to taste; 1 large shallot; 1 large tomato, diced (i used small grape tomatoes); 1 tablespoon(s) dark aged balsamic vinegar; 1/2 teaspoon(s) 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)

(1 RATING)

12 Pinches

C G

Vallèe du Willamette, OR

Updated on Mar 3, 2015

(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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prep time 15 Min

cook time 20 Min

method Roast

yield 4 serving(s)

Ingredients

3 tablespoons olive oil, divided
1 pound fresh asparagus
- salt, to taste
1 large shallot
1 large tomato, diced (i used small grape tomatoes)
1 tablespoon dark aged balsamic vinegar
1/2 teaspoon 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)

How To Make roasted b a t

Step 1

Preheat oven to 400 degrees.

Step 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.
Step 3

Transfer the vegetables to a large, parchment-lined baking sheet. Arrange the vegetables in a single layer for even roasting.
Step 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.
Step 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.
Step 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.
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