There is the BLT (Bacon-Lettuce-Tomato) sandwich. Since asparagus season is March, April, and May, this combination is a nice side dish for any meal.
Servers 4
Preheat the oven 400℉ (205℃)
3 Tbs. (45 ml) olive oil
about 1 pound (450 g) organic asparagus (trim off the thick ends)
1 bunch of sliced shallots or a red onion
6 strips of organic or nitrate-free turkey bacon
1 chopped organic tomato
1 Tbs. (15 ml) balsamic vinegar
½ tsp. (2,5 ml) Dijon mustard or favorite mustard
punch of back pepper
1. Use two baking sheets. Line one with foil.
2. Put the asparagus and shallots in large bowl.
3. Drizzle 2 Tbs. (30 ml) oil in the bowl. Toss to coat the vegetables.
4. Arrange the vegetables on the foil-lined baking sheet in single layer.
5. Arrange the bacon on the smaller baking sheet.
6. Roast both sheets together for about 15 minutes. The bacon might take a little longer.
7. Whisk together the rest of the ingredients in a small bowl.
8. Remove the bacon and drain on a paper towel.
9. Serve: asparagus on a dish, top with tomatoes, drizzled with balsamic dressing, a crumbled bacon over the tomatoes.
- Look at some of the other asparagus recipes we have.
- Pictures of asparagus were found on ancient Egyptian walls dating to 3000 BCE.
- It takes about two years to develop one crop.
- Asparagus is a great anti-inflammatory food; provides a wide variety of antioxidant nutrients; contains vitamin C and E, and minerals: zinc, manganese, and selenium; plus naturally fat-free.
-modified "Better Nutrition"
