Bacon and asparagus are also suitable for the microwave.
- For Salad:
- 8 ounces bacon, sliced
- 1 tablespoon oil
- 2 bunches asparagus, trimmed
- For Dressing:
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup tarragon vinegar
- 2 egg yolks, lightly beaten
- 2 tablespoons chopped fresh dill
- 2 shallots, chopped
- 1/4 cup grated Parmesan cheese
FOR SALAD: Cook bacon in hot oil until crisp. Drain and cut into pieces. Steam or cook asparagus in water for about 5 minutes, or until tender. Arrange bacon and asparagus on serving platter.
FOR DRESSING: Combine oil, lemon juice, vinegar, egg yolks, dill and shallots. Whisk until well combined.
TO SERVE: Spoon dressing over bacon and asparagus, sprinkle with Parmesan.
NOTE: Bacon and asparagus are also suitable for the microwave.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
411 calories; 40g total fat; 89mg cholesterol; 379mg sodium; 4g carbohydrates; 1g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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