Recipe: Asparagus with Warm Tarragon Vinaigrette and Homemade Crispy Bacon, Topped with a Runny Egg

by Cate on November 2, 2016

Longest title ever, but every word of it produced a lick-your-bowl clean recipe.

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So yesterday was my first official day off Whole30. But despite that fact, I plan to stay mostly Whole30-ish, aside from the occasional “worth it” treat meal.

Which is to say that this dish is completely Whole30, but whether or not you’re following that particular program, it doesn’t really matter.

Because it is THAT GOOD.

Like, no joke, I licked my plate when I was done.

I found the original recipe in an issue of Cooking Light magazine, but tweaked it a little to make it Whole30-approved. It’s super quick to make, twenty minutes start to finish, and the CL recipe serves 8 as a side dish. Since it was just for me, and a whole meal as opposed to a side dish, I halved it and topped it with a runny egg.

It was just begging for it.

That, and after a month of Whole30, my brain is just wired to think all eggs, all the time. I saved half of it for lunch today and it was just as good then as it was last night when I made it.

Super light, super healthy, and, most of all, super delicious.

MAKE IT.

Asparagus with Warm Tarragon Vinaigrette and Crispy Homemade Bacon, Topped with a Runny Egg
Recipe adapted from Cooking Light magazine (original recipe is here)

Ingredients
3 quarts water
1 1/2 pounds asparagus, trimmed and halved crosswise
5 center-cut bacon slices
3 tablespoons extra-virgin olive oil
3/4 cup chopped pearl onions
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions
1. Bring 3 quarts water to a boil in a large Dutch oven over high heat. Add asparagus; cook 3 minutes. Drain; rinse under cold water. Drain.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.

3. Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat. Add shallots; cook 4 minutes, stirring occasionally. Add vinegar and mustard; cook 30 seconds. Add asparagus mixture, tarragon, salt, and pepper; cook 1 minute. Remove from heat; stir in crumbled bacon.

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