roasted b a t
(1 rating)
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(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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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Roast
Ingredients For roasted b a t
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3 Tbspolive oil, divided
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1 lbfresh asparagus
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salt, to taste
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1 lgshallot
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1 lgtomato, diced (i used small grape tomatoes)
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1 Tbspdark aged balsamic vinegar
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1/2 tspdijon mustard (i used closer to 1 1/4 teaspoon of dijon)
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fresh cracked black pepper, to taste
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4-6strips of bacon (or use your favorite vegetarian bacon)
How To Make roasted b a t
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1Preheat oven to 400 degrees.
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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.
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3Transfer the vegetables to a large, parchment-lined baking sheet. Arrange the vegetables in a single layer for even roasting.
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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.
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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.
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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.
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