Roasted B A T

Roasted B A T Recipe

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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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Roast

Ingredients

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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)

How to Make Roasted B A T

Step-by-Step

  • 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.

Printable Recipe Card

About Roasted B A T

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




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