Asparagus With Blsamic And Bacon Glaze Recipes

BACON WRAPPED ASPARAGUS WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 400F.
• Line a large rimmed baking sheet with parchment paper and top with a cooling rack.
• Spray prepared asparagus with cooking spray and sprinkle with salt.
• Wrap a slice of bacon around each asparagus spear in a spiral.
• Transfer to prepared baking sheet, and set on top of the cooling rack. Set aside.

ASPARAGUS WITH BACON AND FETA

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes.
• Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings.
• In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined.
• To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm.

BALSAMIC GRILLED ASPARAGUS

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

GRILLED BACON-WRAPPED ASPARAGUS

Steps:

• Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.

BALSAMIC AND BROWN SUGAR BACON

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
• Arrange bacon in single layer on rack. Bake 20 minutes. Meanwhile, in small bowl, stir together brown sugar and balsamic vinegar.
• Turn bacon over; spoon brown sugar and balsamic mixture over bacon slices. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

FRIED ASPARAGUS WITH BACON

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.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

BALSAMIC GLAZED ASPARAGUS

Steps:

• Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
• Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
• Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
• Serve immediately.

BALSAMIC ASPARAGUS WITH BACON YUM!

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.).

ASPARAGUS WITH BACON SABAYON

Steps:

• Cook 4 chopped bacon strips until crisp. Drain on paper towels, reserving the drippings. Combine 4 egg yolks, 3 tablespoons water, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and a pinch of cayenne in a heatproof bowl set over simmering water; whisk until thick, 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings, and salt to taste. Serve over steamed asparagus and top with chives and the bacon.

MISO-GLAZED BACON AND ASPARAGUS

Steps:

• Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
• Preheat grill to medium heat.
• In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.

BALSAMIC BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.

BALSAMIC-GLAZED ASPARAGUS

Steps:

• Place the asparagus in a roasting pan and drizzle with 1 tablespoon oil. Sprinkle with sea salt and pepper and toss to coat.
• Lightly grease a large nonstick skillet with oil and place over high heat. When the oil is hot, add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat with the vinegar, until they are crisp-tender and bright green, 10 to 15 minutes. Adjust the seasonings as desired.

ASPARAGUS WITH BACON, RED ONION, AND BALSAMIC VINAIGRETTE

Steps:

• Adjust oven rack to about 4 inches from heating element and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, 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.
• Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside.
• Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

BALSAMIC BROILED ASPARAGUS

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking pan. In a small bowl, combine vinegar, oil, salt and pepper. Brush half of the mixture over asparagus., Broil 4 in. from heat 8-10 minutes or until tender, stirring occasionally. Brush with remaining mixture.

ASPARAGUS WITH BLSAMIC AND BACON GLAZE

Steps:

• Pre-cook bacon in skillet until crisp.
• Drain fat from pan but leave enough in bottom to coat pan.
• Cut off tough ends of the asparagus and place in pan over med-high heat.
• Sprinkle sugar on asparagus and pour the balsamic over asparagus.
• Constantly turn and toss the asparagus until desired doneness.
• Remove the asparagus and turn the heat to high until sauce thickens to the consistence of syrup.
• Place asparagus on plate and spoon glaze over top. Top with the crumbled bacon.

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

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.