Asparagus With Bacon Red Onion And Balsamic Vinaigrette Food

ASPARAGUS WITH BACON, RED ONION, AND BALSAMIC VINAIGRETTE

Steps:

• Adjust oven rack to about 4 inches from heating element and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
• Cool asparagus 5 minutes and arrange on serving dish.
• Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside.
• Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

PAN ROASTED ASPARAGUS WITH RED ONION AND BACON

Steps:

• Cook bacon in 12-inch skillet over medium heat until crisp, 8-10 minutes. using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon of fat from pan.
• Return skillet to medium-high heat and add onion. Cook, stirring occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl and cover with foil.
• Rinse skillet with water and dry well with paper towels.
• Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tops pointed in opposite direction. Using tongs, distribute spears evenly; cover and cook until asparagus is bright green and still crisp, about 5 minutes.
• Uncover and increase heat to high; season with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5-7 minutes.
• Transfer asparagus to serving dish and top with onion; salt and pepper to taste. Sprinkle with bacon. Serve immediately.

BALSAMIC ASPARAGUS WITH BACON YUM!

Steps:

• In a skillet: Sautee onions in the drippings for a couple of minutes then add bacon. Let cook over med. heat for a few minutes.
• Add asparagus and vinegar and salt. Let cook for 5- 10 minute over med. heat.
• Stir in brown sugar (this is optional but man, it contrasts the vinegar very well) and either: a)cover and cook on stovetop to desired tenderness or b)broil to desired tenderness (He broils his but I live in an apartment w/ limited resources so I just cook in skillet til tender.).

ASPARAGUS WITH BACON AND FETA

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
• Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
• In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
• To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.

WARM ASPARAGUS AND BACON TOAST WITH RED PEPPER-SHALLOT VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.
• Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.
• To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.
• To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

BACON WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

GRILLED ASPARAGUS AND RED ONIONS WITH PARMESAN AND BALSAMIC VINEGAR

Steps:

• Divide asparagus into 2 bunches. Align each bunch in a flat row with ends at the same level. Thread 2 skewers crosswise through each bunch in lower third of stems, where thickest, to form a solid mat. Thread remaining 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in a colander with tbs kosher salt. Pat dry with towel. Brush asparagus, eggplant, and onions with 1 tbs regular olive oil and sprinkle with salt and pepper to taste.
• To Make Vinaigrette: In a glass Bowl combine Balsamic vinegar, kosher salt, black pepper, garlic, and shallots; mix well. Slowly drizzle in the olive oil while whisking.
• Grilling: Preheat grill. Grill eggplant, onions, and asparagus uncovered, on a lightly oiled rack (using regular olive oil) over moderate heat, brushing occasionally with 1 tbs regular olive oil turning, until tender, 8-12 minutes total.
• Remove vegetables from skewers and drizzle with vinaigrette. Top with baby spinach and sprinkle with Parmesan shavings.

BALSAMIC MARINATED ASPARAGUS

Steps:

• Snap off the tough ends of asparagus and wash asparagus thoroughly.
• Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
• Place asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in a 13" by 9" baking dish.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
• Pour over asparagus.
• Cover dish with plastic wrap and place in the refrigerator.
• Chill for about 8 hours.
• Using tongs, remove asparagus from marinade and serve.

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Steps:

• Heat oven to 500°.
• Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
• Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
• To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
• Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
• Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

BACON ONION ASPARAGUS

Steps:

• Place the asparagus in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake at 400° for 10-15 minutes or until lightly browned., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper., Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

SKILLET ASPARAGUS WITH CARAMELIZED ONIONS AND WALNUTS

Steps:

• Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
• Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
• Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

BACON AND BALSAMIC VINAIGRETTE

Steps:

• Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
• Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
• Gently saute the onion until just soft, making sure not to brown.
• Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
• Add the olive oil, as much as to your taste and the salt and pepper to taste.
• Cool, but do not refrigerate. Dress your salad just before serving.
• Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.

BACON-BALSAMIC VINAIGRETTE

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

ASPARAGUS WITH BACON AND ONION

Steps:

• Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
• Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.