Grilled Asparagus with Bacon Vinaigrette - 5g Carbs, 2g Fiber, 2.5g Sugars
From: www.thekitchn.com
Serves: 4
4 slices bacon
2 Tbsp white wine vinegar
1 shallot, finely minced
1 Tbsp Dijon mustard
1 tsp chopped fresh thyme
2 Tbsp extra-virgin olive oil, plus more if needed
1 lb slender asparagus spears, woody ends snapped off
Sea salt
Freshly ground pepper
In a large frying pan, cook the bacon over medium heat until crisp, 7-10 minutes. Transfer to paper towels to drain. Reserve the rendered fat in the pan.
In a small bowl, whisk together the vinegar, shallot, mustard, and thyme. Carefully pour the bacon fat through a fine-mesh sieve into a spouted measuring cup. Slowly whisk the bacon fat into the vinegar mixture until smooth and emulsified. Taste the dressing. If it is too strong, adjust with olive oil, 1/2 teaspoon at a time.
Prepare a hot fire in a charcoal grill, preheat a gas grill to high, or heat a grill pan over high heat. Pat the asparagus dry and put on a platter or in a baking dish. Drizzle with the 2 tablespoons olive oil and roll the asparagus in the oil until well-coated. Season with salt. Arrange the asparagus directly over the heat on the grill rack or place in he pan and cook, turning as needed, until nicely browned in spots on all sides without burning, 6-8 minutes.
Crumble the bacon into small pieces. Arrange the asparagus spears on a plater, pour the dressing over, and scatter the bacon over the top. Top with a few grinds of pepper and serve warm.
Serves: 4
Nutrition per Serving: 207 Calories, 18.5g Fat, 4.8g Saturated Fat, 0g Trans Fat, 19.1mg Cholesterol, 235.9mg Sodium, 5g Carbs, 2g Fiber, 2.5g Sugars, 6.3g Protein
Posted by: chefgloria1030@yahoo.com
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