- 40-48 thin asparagus spears
- 4 pieces thick cut applewood smoked bacon (Wright's®)
- 1 teaspoon dijon mustard
- 2 tablespoons white balsamic vinegar
- 5 tablespoons olive oil, plus a bit more
- 1 large clove of garlic
- 1 teaspoon fresh thyme
- 1/4 teaspoon sea salt
- 1/2 teaspoon McCormack® Peppercorn Medley
Directions:
Using kitchen shears, cut the bacon slices into quarter inch strips. Cook on medium heat until golden brown, stirring frequently. Place on paper towel and set aside.
Whilst the bacon is cooking (in between stirring to ensure the bacon is cooked evenly), smash and then finely mince the garlic clove and set aside. Finely mince enough fresh thyme leaves to make up a teaspoon and set aside.
Snap off the ends of the thin asparagus spears. Lay on a plate/platter and drizzle with olive oil. Toss to evenly coat. If using propane, put on a cold grill and turn it on to high.
In a glass measuring cup or bottle (I used a Starbuck's frappuccino bottle), put in the vinegar, mustard, salt, pepper, garlic, and thyme. Stir until thoroughly combined.
Walk back out to the grill and turn the asparagus over.
Go back inside and add the olive oil to the measuring cup and stir until emulsified. If using the bottle, put on the lid and shake vigorously.
Walk back out to the grill and the asparagus should be done.
Serve the asparagus with a bit of crumbled bacon and drizzle with the mustard vinaigrette.
Myrtle's Note: For the most part, I simply sauté asparagus in olive oil and Kulp Spice Shoppe organic garlic seasoning salt. But I've been wanting to try something new. I thought pairing asparagus with a mustard vinaigrette and bacon might be tasty. It most assuredly was!
Yield: 4 servings
Vinaigrette adapted from: http://www.reluctantgourmet.com/basic-mustard-vinaigrette-recipe/
