Ingredients:
3-4 slices thick-cut bacon, chopped into 1-inch pieces
3 tablespoons + 1 teaspoon reserved bacon fat
1 pound asparagus spears, trimmed
⅛ teaspoon kosher salt
1 tablespoon red wine vinegar
1 tablespoon stone ground mustard
1 teaspoon Plew Farm maple syrup
Instructions
Heat a skillet over medium-high heat and add the bacon. Cook for 5-6 minutes, stirring occasionally, until bacon has crisped. Remove from heat and use a slotted spoon to remove the bacon to a plate. Set aside. Reserve bacon fat.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Add the asparagus spears to the baking sheet and toss in 1 teaspoon of reserved bacon fat and salt. Roast for 10 minutes, until softened and browned slightly.
Meanwhile, whisk remaining 3 tablespoons of bacon fat, red wine vinegar, mustard, and maple syrup together in a medium bowl until emulsified. Taste, and add more maple syrup, ¼ teaspoon at a time, until desired sweetness level is reached.
When asparagus is done roasting, transfer to a serving platter. Drizzle the maple vinaigrette over asparagus and top with crumbled bacon. Serve immediately.
Recipe from: Chelsea Joy Eats