Roasted Asparagus With Bacon Shallot Vinaigrette Recipes

Steps:

• Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
• Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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.

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

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.

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

Steps:

• Adjust oven rack to uppermost position and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, 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.
• Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

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.).

Steps:

• Preheat oven to 400^F.
• In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
• Stir to coat evenly.
• Cover and bake until tender and golden, about 40 minutes, stirring now and then.
• Drain shallots and garlic and place in a blender or food processor.
• Reserve oil.
• Puree shallots and garlic and transfer to a heavy medium skillet.
• Add remaining 1/4 cup olive oil, stirring to combine.
• Over medium heat, continue stirring until brown, about 3 minutes.
• Return to processor and add remaining ingredients, including the reserved oil.
• Process until well blended.
• Season to taste.
• Can be made ahead and refrigerated.
• Bring to room temperature before using.