Ingredients
3 strips Bacon
½ tsp garlic, minced
1 tbsp sherry vinegar
¼ tsp salt
¼ tsp ground black pepper
1 lb asparagus
½ red onion, small, thinly sliced crosswise
Preparation
Prepare a skillet over medium heat.
Fry the bacon for 8 to 10 minutes until crisp. Turn occasionally and drain the bacon on paper towels.
Reserve at least 3 tablespoons of the bacon fat and return the skillet over medium heat.
Add the garlic and let it sizzle for about 10 seconds.
Add the vinegar, salt, and pepper then remove the skillet from the heat. Pour half into a bowl.
Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness. Usually, it is ⅔’s of the way down the spear.*
Put the asparagus on a plate or platter then pour half of the vinaigrette over the asparagus. Turn the asparagus to coat them evenly.
Sear the asparagus over medium heat for 5 minutes. Turn occasionally until browned in spots but not charred. Arrange in a plate then set aside.
Finely chop the drained bacon and set it aside.
With the remaining vinaigrette, add the red onions and marinate briefly.
Cook the onions for 4 to 5 minutes until caramelized then pour them over the asparagus.
Sprinkle with bacon on top and garnish with parsley.
