- 2
Ingredients
- 3 strips bacon
- 2 Tbsp sliced shallots
- 1 tsp Dijon
- 2 Tbsp white wine vinegar
- 1/2 tsp grated lemon zest
- 1/2 lb fresh asparagus, trimmed
Preparation
Step 1
In a large skillet, cook bacon over medium heat, about 10 minutes, or until crisp, turning once. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels; cool, crumble and set aside.
Add shallots to bacon drippings, and cook over medium-high heat until tender. Remove from heat, and cool slightly.
In a medium bowl, combine shallots and bacon drippings, mustard, vinegar, and lemon zest, whisking until blended.
In a large deep skillet, add enough water to fill to within 2 inches of rim; bring to a boil over medium-high heat. Add asparagus, and cook for 3 minutes or until crisp-tender. Drain well.
Serve asparagus with warm dressing, and top with crumbled bacon.
We made this on Easter 2014.
From Cooking with Paula Deen, March/April 2010